Stewed Venison a la Creole

Salmi de Chevreuil a la Creole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • Venison Steaks, or Rougher Part of the Deer
  • 2 Onions
  • A Square Inch of Ham
  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • A Clove of Garlic, Chopped Very Fine
  • An Herb Bouquet, Chopped Fine
  • A Glassful of Claret
  • A Cupful of Water
  • A Can of Mushrooms


The rougher parts of venison are usually used for stewing, but the dish is most delicious when made of the Venison Steaks. Cut the Venison into two-inch square pieces, and rub well with salt and pepper. Chop two onions very fine, and put them in a stewpan with a tablespoonful of melted butter. Let them brown slightly; then add the Venison meat. Let it brown slightly, and then add one tablespoonful of flour, and let this brown a little. Chop the square inch of ham very fine, mincing it, and add. Then add the clove of garlic, and two sprigs each of thyme and parsley and a bay leaf, minced fine. Let this brown nicely, and pour over one glass of good Claret. Let this cook for ten minutes, stirring it constantly, so that it will not burn, and then add one cup of boiling water. Stir well, season again to taste, and let it boil for thirty minutes, and serve hot. This dish will be improved beyond estimation if a can of mushrooms is added immediately after adding the water. But it may be made without the mushrooms. Serve very hot.