1. Roe Deer Persille
It's all a matter of taste of course as many folks prefer the more delicate and finer grained Roe
deer venison. There are thousands of good recipes for cooking tasty venison meals and treats. Try
one or two of these venison summer healthy meals and you'll enjoy them. Cooking venison in a
classic Italian healthy food transforms deer meat from a wild game challenge to a savory delight.
Ingredients:
For the Chevreuil bouillon:
ORNAMENTS of the roe deer fillet
1.4 oz. carrots
1.4 oz. onions
1.4 oz. celery
1 garlic clove
For the cepe mushrooms with oil:
10 ½ cups water
7.04 oz. cepe mushrooms
1/2 cup vinegar
1 ¾ tablespoons coarse salt
1 pint (2 cups) olive oil
For the aromatic garnishing:
1 bouquet mixed greens (1 thyme twig, 1/2 laurel leaf, 2 flat parsley stems)
For the base and fond:
1 BLACK FEET CHICKEN (?) (about 2.2 lbs., emptied and prepared)
2/3 cup white wine
1 1/2 cups chicken breast fond
salt, pepper
veal foot
3/4 cups white wine
1/4 cup port wine
Directions:
Cepe mushrooms in oil (to be prepared 3 weeks ahead of time): Using a knife, scratch the
dirty bottom of the cepe mushrooms. Dry them with a cloth, but do not soak them with
water.
Pour 10 ½ cups water in a saucepan with vinegar and coarse salt. Place the cepe
mushrooms in this vinegar water and bring to a boil. Once the water boils, remove the
mushrooms with a slotted spoon, Drain and cool. Place the mushrooms in some jars,
adding the aromatic garnishing to them. Cover with olive oil and refrigerate for 3 weeks
minimum.
Let your butcher prepare the roe deer fillets. Peel and cut the vegetables. Boil the roe
deer ORNAMENTS in a saucepan with oil, vegetables, mixed greens, and the veal foot.
Moisten with white wine, port wine, and water. Cook gently for 2 hours.
Strain the bouillon, which must be clear, and adjust the seasoning. There should be about
2 cups.
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