Le Ragoût de Chevreuil Mariné à l’Orange

Casserole of venison marinaded in orange juice

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 1 kg stewing venison, cut into pieces


Put the venison pieces into a bowl or enamelled casserole together with the orange juice, spices and seasonings and leave in a cool place for 48 hours.

Drain the meat, reserving the orange juice and the spices, and dry the pieces with kitchen paper. Strain the juice and put the spices into a piece of muslin and tie it up. Heat the fat in a casserole, seal the venison pieces in two batch