Filets de Chevreuil Sautés

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

Cut some thin slices from a piece of venison which has not been marinated, and put them in a fireproof china dish. Put in a saucepan a glass of wine vinegar, a bay leaf, a sprig of thyme, one onion with a clove, one chopped shallot, parsley and a small piece of cinnamon. Bring to the boil and cook five minutes. Pass through a fine strainer, let it get cold and pour this marinade over the slices of venison. Let this stand one hour in a cool place.

Melt some butter in a sauteuse, cook the fillets (they should not be too well cooked) and put them in the serving dish. Add to the butter in the sauteuse a glass of brandy, the marinade, a little consommé or stock and a small piece of butter worked in with flour; reduce for a few minutes, whip well, pour over the fillets, and cook a little more.

If you want to have a garniture with it, you can serve either purée of chestnuts and red currant jelly or, more subtly, slices of eating apples fried in butter.