Côtelettes de Chevreuil à l’Ardennaise

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

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


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


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