Stewed Venison, French Style

Name: Stewed Venison, French Style (Civet de Chevreuil a la Francaise)
Cuisine: United States
Ingredients: 12 Small Onions; A Dozen and a Half Mushrooms; Bait and Pepper to Taste; Croutons; An Herb Bouquet; A Pint of Veal Consomme; 1½ Glassfuls of Claret; ½ Glassful of Vinegar; An Ounce of Salt Pork; An Onion; A Sprig of Thyme; 2½ Pounds of Venison, (The Lower and Lean Part Preferable); A Handful of Parsley; A Tablespoonful of Butter; 2 Bay Leaves; 3 Tablespoonfuls of Flour; 12 Whole Peppers

Civet de Chevreuil a la Francaise

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

2½ Pounds of Venison, (The Lower and Lean Part Preferable)
A Handful of Parsley
An Onion

Americas
United States
Stew
New Orleans
Spicy

Method

Cut the venison into small pieces of about two inches square. Make a marinade by placing the Venison in an earthen jar with one large onion sliced, a handful of parsley, the chopped thyme and bay leaf, the whole peppers, a light seasoning of salt and black pepper, and the vinegar. Let the Venison marinate for twelve hours. Then drain it from the juice and place it in a saucepan with