Venison Steaks a la Poivrade

Filet de Chevreuil a la Poivrade

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Filets, or as Many Filets as Desired
  • Salt and Pepper to Taste
  • A Sauce Poivrade


The filets or venison steaks are taken from any part of the Venison. The best are from the haunch or leg, and cut three-quarters of an inch in thickness. Rub them well with salt and pepper, and then fry in butter, allowing about five minutes to the Steak. Venison must be served on a very hot dish and eaten hot. Place in a heated dish, and garnish with melted butter and chopped parsley, and serve with a Sauce Poivrade for Venison, pouring the sauce over the Steaks. This is a delicious dish.