Filet de Chevreuil Sur le Gril

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a piece of venison (in the fillet) more or less the size of a steak, lard it with fat bacon, sprinkle with salt and pepper and pour oil over it. Leave three or four hours, turning it occasionally, so that the oil permeates it well. Then grill it like a steak (about half-an-hour is the right time), turning it once only. Serve it adorned with gherkins and with it a highly seasoned sauce piquante.