Change view: Change style to mobile Change style to default

Recipe by

The original source recipe says to make this during winter, so I'm way out of season. This is a very nice meat dish with a creamy sauce. The flavors of garlic and spices combine in a way that counters any gamey flavor in the venison.

2 pounds venison steak
2 cups almond milk
2 cloves garlic, minced
1/2 tsp. cinnamon
1/2 tsp. ginger
salt to taste
lard or butter

Roast or bake venison without seasoning until just done, optionally adding a little fat (butter, lard, or bacon). Allow to cool. Mix remaining ingredients and bring to a low boil. Simmer until thick. Meanwhile, cut the venison into thin strips. Sautée in lard or butter until heated through. Top with sauce and serve.

Source [Enseignements, D. Myers (trans.)]: Char de chevrel. La loigne en rost ou en pasté, menuement lardé, au poivre chaut ou a la sausse ailliee en yver, fete d'aus e de canele e de gingembre, destrempee de let d'alemandes, -- les alemandes destrempees d'eve tiede, -- e frite en sain ou en lart, e la sausse dedenz.

Roe Deer. The loin roasted or in pies, slightly larded, with hot pepper or with garlic sauce in winter, made of garlic and cinnamon and ginger, tempered with almond milk, -- the almonds tempered in warm water, -- and fried in grease or in bacon fat, and the sauce therein.

Published: April 26, 2010



Valid XHTML 1.0 Transitional