Stewed Venison, French Style

Civet de Chevreuil a la Francaise

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • Pounds of Venison, (The Lower and Lean Part Preferable)
  • A Handful of Parsley
  • An Onion
  • A Sprig of Thyme
  • 2 Bay Leaves
  • A Tablespoonful of Butter
  • 3 Tablespoonfuls of Flour
  • 12 Whole Peppers
  • ½ Glassful of Vinegar
  • Glassfuls of Claret
  • A Pint of Veal Consomme
  • An Ounce of Salt Pork
  • 12 Small Onions
  • A Dozen and a Half Mushrooms
  • An Herb Bouquet
  • Bait and Pepper to Taste
  • Croutons


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 one tablespoonful of the best butter, and let it brown over a moderate fire. After ten minutes add three tablespoonfuls of flour and stir constantly. Then moisten with the Consomme and the Claret. Season again to taste with salt and pepper, and stir until it comes to a boil. Then add the small onions which have been nicely peeled, and one ounce of salt pork and the herb bouquet Let all cook about forty minutes, and about five minutes before serving add the mushrooms. Take the herb bouquet from the preparation; place the latter on a hot dish and decorate nicely with toasted Croutons, and serve hot.