3541 Selle de Chevreuil aux Cerises

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare the saddle and place in a marinade made with verjuice instead of vinegar, for 12 hours.

Roast it on the spit, basting with the marinade and keeping it pink and underdone.

Place on a dish and serve accompanied with either Sauce Poivrade, Sauce Venaison or Sauce aux Cerises. See Caneton Rouennais aux Cerises.