3532 Côtelettes de Chevreuil Villeneuve

Method

Season and shallow fry the cutlets quickly in butter just sufficient to colour and set the surfaces. Allow to cool under light pressure.

Coat the cutlets on one side with a cold Salpicon of game and smooth dome shape. Wrap each in a triangle of pig’s caul and place on a tray. Sprinkle with melted butter and cook in a hot oven for 7–8 minutes.

Arrange overlapping in a circle and serve accompanied with a well-reduced cullis of game containing a fine Julienne of truffle.

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