Venison Cutlets Broiled

Cotelettes de Chevreuil Grillees

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Venison Cutlets
  • Salt and Pepper to Taste
  • 2 Tablespoonfuls of Melted Butter
  • Chopped Parsley
  • Water Cress to Garnish
  • A Currant Jelly

Method

Trim the Cutlets nicely, rub well with salt and pepper, brush with a little butter, and broil over a quick clear fire, allowing about eight minutes, or less, according to size, to each Cutlet. They must always, like all Venison, be underdone. When cooked, place in a very hot dish, pour over a little melted butter and chopped parsley, garnish with water cress, and serve with a Currant Jelly.