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Saddle of Venison with White Pepper
Selle de chevreuil panée au poivre blanc
Preparation info
- For
four
people - Difficulty
Easy
- Ready in
1 hr 10
Appears in
By Jean Troisgros and Pierre Troisgros
Published 1978
Ingredients
1 1 kg 2¼ lb 2 tablespoons </
Method
Twelve hours in advance
- The saddle is the part that lies between the top of the hindlegs and the first ribs. With a fine-bladed knife, take off the thin membrane which covers it, leaving the meat exposed, then place the saddle in a deep dish and roll it in the olive oil. Crush the peppercorns with an empty bottle and press them into
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