Venison in a Chafing Dish

Chevreuil au Rechaud

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 8 or 10 Slices of Venison
  • 2 Tablespoonfuls of Butter
  • A Tablespoonful of Currant Jelly
  • A Tablespoonful of Water
  • Salt and Pepper to Taste


This is a most delicious way of preparing Venison. The old Creoles use, if a chafing dish is not available, a little alcohol lamp and a frying pan. Even the humblest families can thus enjoy this delightful dish. Slice the Venison very thin in pieces about two inches long and one inch wide, and about the thickness of a silver dollar. Have the chafing dish or alcohol lamp on the dining table, as you sit to eat. The pan must be very hot. The meat must be well seasoned with salt and pepper, and ready to put into the dish. Let it get very hot, without burning. Put the slices of Venison in the dish. In one minute turn them over. Take a tablespoonful of melted butter, and blend well with a tablespoonful of Currant Jelly and a tablespoonful of water. Spread this over the cooking Venison. Turn again. Let it cook for five minutes only, and serve very hot. This is one of the finest old-fashioned Creole dishes, and is good for breakfast, luncheon or supper. Bear in mind that to be effective it must be made at the table, as it will lose half its flavor if brought from the kitchen to the table.