Roast Chamois

Gemsenrücken Braten

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Although chamois is difficult to get in this country, and can be had only at a few restaurants in London, it is so largely consumed in Austria that no book of typical Austrian recipes would be complete without a chamois dish. When well cooked, the flesh of young chamois is tender and has a distinctive and pleasant flavour.


  • A haunch or fillet of chamois, larding fat. For the marinade, red wine, a little vinegar
  • 2 carrots
  • 1 onion, mixed herbs, garlic, salt and peppercorns, water. The marinade can be used either cooked or uncooked


Put the sliced vegetables, etc., in an earthenware vessel and put the joint over them. Cover with the wine and water, and season with plenty of salt. Let it stand in the marinade for 3 or 4 days, turning the joint occasionally. Remove from the marinade, dry it with a cloth, lard it closely with larding fat and roast, basting frequently. The same garnishes are served with it as those in the preceding recipe.