Venison, Hunters’ Style

Chevreuil a la Chasseur

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Pounds of Venison Meat
  • 2 Tablespoonfuls of Butter
  • An Onion
  • A Square Inch of Ham
  • A Tablespoonful of Flour
  • A Clove of Garlic
  • 2 Sprigs of Thyme
  • 2 Bay Leaves
  • ½ Box of Mushrooms
  • The Zest of a Lemon
  • A Glassful of White Wine
  • A Quart of Consomme
  • Salt and Pepper to Taste
  • Croutons to Garnish


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 garlic and bay leaves and thyme, minced very fine. Stir in with the Venison and let these brown for about two minutes. Then add a tablespoonful of flour and brown for a few minutes more. Add White Wine and let all simmer for five minutes. Then add a quart of Consomme or water and let all cook for about one hour. Season again according to taste and add mushrooms chopped fine and the zest of a lemon, and season again to taste. Let, all cook a half-hour longer and serve on a hot dish with Croutons fried in butter.