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Furred Game

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
The Red deer, Fallow deer, Isard and Chamois together with the Roebuck, form that class of venison popularly esteemed and used in France.

As all the recipes are equally suitable for the above mentioned class of venison it is deemed unnecessary to give details for each of them. Thus the following recipes will refer to the Roebuck (Fr. Chevreuil) only.

The marinating of venison is optional but it is better to dispense with it altogether if the flesh is from a young animal and thus tender in consequence. The preparation of suitable marinades will be found in the section on Marinades and Brines. Bear in mind the calculation of time necessary for marinading and above all the tenderness of the flesh, especially that of the Roebuck.

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