Cooking Chevreuil

[DCMark]

I hope this post is appropriate here even though its more about cooking. I told my MIL to get some game and I would cook it. I meant pheasant, quail, etc but she got a leg of chevreuil. I am not an expert in cooking deer. Two questions: What is chevreuil exactly? Is it simply a white-tail deer?

And any ideas on how to cook it? I need to step up to the plate here!

thanks!

[Margaret Pilgrim]

Since you need to step up to the plate, and since no one seems to want to pitch, I will nudge things along a bit.

Were I in your shoes, and thankfully I am not , I would treat the haunch in much the same way I would venizon. It would be nice if you could ascertain if this was a wild or farmed animal, thinking that the wild meat would need more marination, "taming", etc.

If you are really lucky it will happen that I am completely off-base, and you will receive a slew of more appropriate responses in order to set you straight.

Cheers, and whatever you do, enjoy!

[Bux]

There seem to be plenty of recipes for chevreuil on the web. Look for cuissot de chevreuil or gigue de chevreuil. Most, or perhaps all the recipes you will find are in French. Most are French recipes, but there also seem to be recipes from Quebec, where it appears it is a white-tail deer. I suspect venison is the closest English translation. Here's an English language recipe for gigue de chevreuil grand veneur.

UK: Roe Deer, France: Chevreuil, Spain: Corzo.

Video of a French chef carving and presenting a gigue de chevreuil