Civet of Venison à la Française

Ingredients

• 2 pounds of lean venison
• 1 tablespoonful salt
• 1 teaspoonful white pepper
• 1 large sliced onion
• ½ cupful vinegar
• 1 bunch of parsley
• 1 sprig of thyme
• 1 bay leaf
• 1 tablespoonful whole peppers
• 2 ounces butter
• 2 tablespoonfuls flour
• 3 cupfuls of meat broth
• 2 teaspoonfuls beef extract
• the liquid from the meat

Method

1. 1

   Cut venison into small pieces, season and marinate overnight.

2. 2

   Melt butter, add flour, then broth and beef extract.

3. 3

   Drain meat, add spices and liquid, boil for 15 minutes, strain, return to saucepan, add venison, and boil gently for 45 minutes.

4. 4

   Serve with small German potatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 302. The excerpt below is the record exactly as published.

Ciyet of Tenison & la Fran^aise. — Cut 2 pounds of lean venison meat into small pieces, lay it is a covered dish ; season with 1 tablespoonful salt, 1 teaspoonful white pepper, 1 large sliced onion, Yg cupful vinegar, 7, bunch of parsley, 1 sprig of thyme, 1 bay leaf, I tablespoonful whole peppers ; mix all well together, cover and let it stand overnight. One hour before serving, melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour, stir and cook a few minutes ; add 3 cupf uls of meat broth or boiling water with 2 tea- spoonfuls beef extract ; drain the meat ; add the spice, onions, and the liquid from the meat

Cook this with the app: pantry check, scaling, and the assistant.