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    Roe Deer Thoughts


    par lisafalour

    73 vues
    copyright 2013 Lisa B. Falour, B.S., M.B.A. all rights reserved


    This came out fine & I apologize is so extemporaneous in nature. Roe deer, or "chevreuil" in French, has a strong flavor, so a marinade is suggested. Onions should only be used in marinades of less than 4 hours; otherwise, you can use garlic. The marinade was FRESH rosemary, whole coriander, juniper berries, a ground pepper mix, sunflower oil, Japanese rice wine vinegar, balsamic vinegar, apple cider vinegar, garlic. Normally, red wine would be used in this marinade, but I don't keep alcohol in the house, as I tend to drink it and ought not to for health reasons.

    Two types of potatoes were scrubbed and baked in their skins in the oven. The roasting pan was greased with fine, rendered duck fat and the vegetables had been made using a "hot & spicy potatoes" recipe from the sfehmi channel on YouTube. In it, she makes an Indian dish of cooked, sliced potatoes mixed with chopped pickled baby corn, dusted in corn starch and quick-fried in oil with some honey and Szechuan sauce. I loosely followed her recipes but also added some cooked carrots, baby zucchini/courgettes and a little onion and cooked peeled turnip. I could not get Szechuan sauce so used a little Tabasco sauce, Worcestershire sauce & hot chili pepper, ground, with a dash of Japanese rice wine vinegar & sweet soy sauce.

    These were put in the bottom of the greased roasting pan with one whole, clean, raw entire leaf and stalk of Swiss chard. On the rack I placed the roe deer meat & the baked potatoes and baked them in a very hot oven for 15 minutes uncovered. I took it out of the oven, covered it for 10 minutes to let the meat set, and served it. Very good! Additional FRESH rosemary was placed over the vegetables AND the meat. You can vary my basic recipe in near-endless ways and many meats would probably work with this.

    Roe deer are the smaller type and have darker, "gamier" meat than the larger "red deer" types around the world. Chevreuil's strong flavor makes it a choice for civets and terrines. The larger deer yield a more tender, lighter-flavored, "redder" venison meat.

    I do have some more methodical cooking videos up on the 'net. This was done spontaneously and there is no editing, no "before," "during" and "after" complete information. It's just to say hello and to give you an idea of a French winter holiday meal.

    I have lived in France since '94, am a French citizen now from the USA, and am available as a consultant, guide, translator & facilitator here. I also do export and other things, and my website, cutecatfaith, gives you a little more information about me and a contact point.

    Thank you for watching, and your comments are welcome!