3540 Selle de Chevreuil Briand

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare and marinate the saddle for 12 hours.

When required, remove from the marinade, dry the surfaces well and roast in a hot oven, placed on the vegetables from the marinade scattered over the bottom of the roasting tray.

When cooked, place the saddle on a dish and arrange at each end, a garnish of pears cooked in red wine flavoured with cinnamon, zest of lemon and a little sugar.

Add 2 dl (7 fl oz or U.S. cup) Game Stock to the roasting tray, simmer very gently for 10 minutes then pass through a fine strainer, remove the fat and thicken lightly with arrowroot.

Serve the saddle accompanied with the thickened gravy and redcurrant jelly.