Entrees Op Venison
Ingredients
Directions
Prepare the cutlets of roebuck according to your preferred method.
For the fillets, follow the same preparation as the cutlets.
Serve with Poivrade sauce on the side.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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