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Le Ragoût de Chevreuil Mariné à l’Orange

Casserole of venison marinaded in orange juice

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Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in

By Jeanne Strang

Published 1991

  • About

Ingredients

  • 1 kg stewing venison, cut into pieces

Method

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

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