Grilled Saddle of Carthusian Chamois of the Alps

Selle de Chamois à la Carusienne

Preparation info
  • For a party of

    6 to 8

    • Difficulty


    • Ready in

      45 min

Appears in

By Roy Andries De Groot

Published 1973

  • About

The most highly prized local meat of La Vallée de La Grande Chartreuse is the Carthusian chamois, a special breed of the Alpine antelope. It is so difficult to find, leaping from rock to rock among the highest peaks, that the grilling of this marvelously flavorful, juicy and tender meat before the open fire seldom comes more than once a year, even in its home valley. While staying at the Auberge, I have tasted it only on a single occasion. Does this mean that the recipe below is utterly imp