Côtelettes de Chevreuil à l’Ardennaise

Name: Côtelettes de Chevreuil à l’Ardennaise
Yield: Serves 6
Cuisine: French
Ingredients: unsalted butter; 200 ml (scant ½ pint) dry white wine; 125 ml (scant ¼ pint) game stock; 6 dessertspoons chopped cooked ham; 6 dessertspoons breadcrumbs; 3 tablespoons chopped parsley; 6 thick boned venison chops, cut from the saddle of a roe deer; 6 thick boned venison chops, cut from the saddle of a roe deer; 6 thick boned venison chops, cut from the saddle of a roe deer; 8 black peppercorns, crushed; 12, juniper berries, crushed; salt; ½ teaspoon dried thyme; 3 shallots, chopped; squeeze of lemon juice; 1 stick of celery, diced; 1 carrot, diced

Preparation info

Serves
6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

This dish is inspired by a recipe from Elizabeth David’s French Provincial Cooking.

Ingredients

6 thick boned venison chops, cut from the saddle of a roe deer
12, juniper berries, crushed
8

Europe
France
Main course
Mediterranean

Method

Place the meat in a shallow dish, squeeze the lemon juice over the chops, turning them so both sides are impregnated. Mix the juniper berries, peppercorns and thyme with some salt and rub into the chops. Leave for 2 hours.

Place a knob of butter in a frying pan, add the vegetables and sweat them until they are lightly coloured. Remove the vegetables to a shallow oven dish large enough t