3525 Côtelettes de Chevreuil aux Cerises

Method

Season and shallow fry the cutlets quickly in very hot oil, keeping them underdone. Arrange in a circle alternating with heart-shaped Croûtons of stale gingerbread (Pain d’Epices), lightly coloured in butter. Fill the centre with poached cherries and coat with a light Sauce Venaison.

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