The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
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Venison & Large Game

31 recipes

  1. 2046Bear Steaks Broiled
  2. 2048Boar (wild Pig) Tenderloins Roasted, Haunch, Robert Sauce, Cutlets Sauted
  3. 2049Young Wild Boar—Quarter—Garnished with Cutlets and Breasts Marinade Sauce
  4. 2050Boar Saddle and Quarter—Roasted
  5. 2167Venison. Antelope. Deer
  6. 2168Loin of Deer, Cherry Sauce
  7. 2169Rack of Venison, Roasted Colbert Sauce
  8. 2170Venison Cutlets a la Buridan
  9. 2171Venison Cutlets a la Cauchoise
  10. 2172Venison Cutlets a la Financiere
  11. 2173Venison Cutlets, Deviled
  12. 2174Venison Cutlets, Tomato Parisian Sauce
  13. 2175Venison Cutlets with Chestnut Puree
  14. 2177Deer or Roebuck Fillets a la Lorenzo
  15. 2180Jugged Venison
  16. 2181Venison—Slices of Kernel—a la Hussarde
  17. 2182Venison—Slices of Kernel—in Papers
  18. 2184Minced Venison
  19. 2185Saddle of Antelope, Huntress Style
  20. 2186Saddle of Venison a l'Athalin
  21. 2187Saddle of Venison a la Macmahon
  22. 2188Saddle of Venison a la Morton
  23. 2189Saddle of Venison, Tyrolese Style
  24. 2190Saddle of Venison—Larded—Aigrelette Sauce
  25. 2191Saddle of Venison, Gastronome
  26. 2192Saddle of Venison—Breaded—Black Cherry Sauce
  27. 2193Saddle of Venison, Port Wine Sauce and Currant Jelly
  28. 2194Saddle of Venison—Roasted
  29. 2195Venison Grenadins a la Royale—Tenderloin
  30. 2196Venison Noisettes a la Thierry—Tenderloin
  31. 2197Venison Tournedos St. Hubert—Tenderloin
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