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Braised Venison Cutlets

Lard the cutlets and put them into a stewpan with a bunch of thyme and parsley, two carrots and one sliced onion. Pour in a small quantity of gravy and braise the cutlets for twenty minutes. When cooked brush them over with a little melted glaze, arrange them on a hot dish, and serve them with a sauceboatful of piquant sauce.