Fillet of Venison à la Saint-Hubert
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
This stew is best eaten the day after St. Hubert's day with preserved prunes.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
63Calories
2 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat5.9 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol11 mg
Sodium120 mg
Potassium32 mg
Calcium1 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water7.5 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 137. The excerpt below is the record exactly as published.
fillet of venison à la Saint-Hubert. Cut up a fillet of venison into thick slices, lard them with thick strips of bacon, warm in a saucepan with either melted bacon fat or butter ; moisten with equal quantities of stock and red wine, season with salt, pepper, and a bouquet of mixed herbs ; cook over a slow fire, stir in a little brown thicken- ing, a lump of sugar, and some sliced gherkins
Cook this with the app: pantry check, scaling, and the assistant.