Venison, Hunters’ Style

Name: Venison, Hunters’ Style (Chevreuil a la Chasseur)
Cuisine: United States
Ingredients: ½ Box of Mushrooms; The Zest of a Lemon; A Quart of Consomme; A Glassful of White Wine; Salt and Pepper to Taste; Croutons to Garnish; A Tablespoonful of Flour; 2 Sprigs of Thyme; A Clove of Garlic; 2 Bay Leaves; An Onion; 2 Tablespoonfuls of Butter; 3 Pounds of Venison Meat; A Square Inch of Ham

Chevreuil a la Chasseur

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

3 Pounds of Venison Meat
2 Tablespoonfuls of Butter
An

Americas
United States
New Orleans

Method

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