3522 Civet de Chevreuil

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


For this preparation the shoulder, neck, middle neck and breast of the animal are used.

Cut the meat into pieces and marinate for at least 6 hours in advance with the red wine to be used for the Civet and the vegetables and flavourings of an ordinary marinade.

When about to prepare the Civet, drain and dry the pieces, and colour them quickly in butter over a very hot stove. Then proceed in exactly the same way as for Civet de Lièvre not omitting the final thickening with blood without which this Civet would just be a stew. Taking into account the almost impossible task of obtaining the blood from the roebuck, it is permissible to thicken the Civet with hare’s blood or failing that, with rabbit’s blood.