Stewed Venison, French Style

Civet de Chevreuil a la Francaise

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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