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Selle De Chevreuil A L'allemande

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Roast
  2. Juniper berry
  3. Rub
  4. Cinnamon
  5. one-third pint of game stock
  6. Pears
  7. two-thirds pint of cream
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Marinade the saddle for two or three days in raw marinade No.
  2. 169, and roast it, on a narrow baking-tray, upon the vegetables of the marinade.
  3. As soon as the joint is cooked, withdraw it;
  4. swill the tray with a little marinade, and almost entirely reduce.
  5. Clear of grease ;
  6. add two-thirds pint of cream and one powdered juniper berry;
  7. reduce by a third;
  8. complete with a few drops of melted glaze, and rub through tammy.
  9. Serve this sauce at the same time as the saddle, which set on a long dish.
  10. 1793— 5ELLE DE CHEVREUIL A LA BADEN-BADEN The saddle should be marinaded and well dried before being set to cook.
  11. Poele it on the vegetables of the marinade.
  12. When it is cooked, put it on a long dish, and, at either end of it, set a garnish of stewed pears, unsugared, but flavoured with cinnamon and lemon-rind.
  13. Pour one-third pint of game stock into the tray in which the joint was cooked ;
  14. cook for ten minutes;
  15. strain;
  16. clear of grease, and thicken with arrowroot.
  17. Serve this thickened stock separately, and send some redcurrant jelly to the table at the same time.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve