Cuisse de chevreuil en cocotte

Venison Casserole

Preparation info
  • Serve


    • Difficulty


    • Ready in

      2 hr

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

This is a dish that used to be on the table very often during the hunting season, as Papa went shooting twice a week. He was a very good shot and loved it, so we always had game to eat and a full freezer for the rest of the year. Preparing this dish was very much Maman’s domain and speciality, but I used to help a lot and really enjoyed preparing the vegetables for the roast to come. This is a simple dish, but to get it right it requires attention and you need young game for tenderness. Thi