3546 Selle de Chevreuil Grand-Veneur

Name: Selle de Chevreuil Grand-Veneur
Cuisine: France
Ingredients: croquette potatoes; sauce venaison; bacon fat; sauce poivrade; chestnut purée; cooked french beans; vegetables; herbs; saddle; white wine

Scottish Method

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Marinate the saddle for two hours with white wine and flavourings of vegetables and herbs. When ready, dry it well, cover with slices of