Civet of Venison, Poivrade Sauce

Ingredients

• two and a half pounds of venison
• one sliced onion
• half a bunch of parsley-roots
• a sprig of thyme
• two bay-leaves
• twelve whole peppers
• two pinches of salt
• half a pinch of pepper
• half a glassful of vinegar
• an ounce of clarified butter
• three tablespoonfuls of flour
• one and a half pints of broth

Method

1. 1

   Cut venison into small pieces and marinate with onion, parsley-roots, thyme, bay leaves, peppercorns, salt, pepper, and vinegar for 12 hours.

2. 2

   Drain and cook in clarified butter for 10 minutes.

3. 3

   Add flour, moisten with broth and marinade, season, and cook for 40 minutes.

4. 4

   Serve garnished with parsley.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 226. The excerpt below is the record exactly as published.

Civet of Venison, Poivrade Sauce. — Procure two and a half pounds of venison, the lower part if possible (for the lean parts are preferable), cut it into small square pieces, and lay them in an earthen jar, with one sliced onion, half a bunch of parsley-roots, a sprig of thyme, two bay- leaves, twelve whole peppers, two pinches of salt, half a pinch of pepper, and half a glassful of vinegar. Let them marinate for twelve hours. Drain off the juice, and put the venison in a sautoire with an ounce of clarified butter ; let cook for ten minutes, then add three tablespoonfuls of flour, stirring well. Moisten with one and a half pints of broth

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