Venison Escalope with Chestnuts and Chanterelles

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

VENISON CAN BE A TRICKY AND AN EXPENSIVE CUT OF MEAT TO SERVE IF YOU DON’T KNOW WHAT YOU ARE DOING. This cut can be taken from the inner, tender muscle of the leg, the rump, or the fillets under the saddle. You will need to get your butcher’s advice, depending on what he has got. It’s always good to know the provenance as venison is a general word for red deer, fallow deer, and roe deer. The flavour of venison, like beef, can vary tremendously depending on age, cut, and hanging. Venison sho