Venison, Hunters’ Style

Chevreuil a la Chasseur

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Pounds of Venison Meat
  • 2 Tablespoonfuls of Butter
  • An


Cut the venison into pieces of about two inches square. Salt and pepper well. Put two tablespoonfuls of butter into a saucepan with the Venison and let it brown slowly. When nearly brown, add an onion, chopped fine, and let this brown slightly; then add the ham, minced very fine, and the clove of ga