La chyvrolée de cerf. Pour donner entendement aceluy qui la fera prendre son chevrieu et le depicer par belles pieces et le laves tresbien et mectres reffaire en une belle chaudiere plaine de eaue necte et quant elle bouldra escumes la necrement et si tost comme vous laures escumee si la trayes et mectres em de nelle eaue fresche en une jarle et la laves tresbient arrieres…
DU FAIT DE CUISINE, 13
The chyvrolée of venison: to give understanding to him who will make it, let him take his deer and cut it up into fair pieces and wash it very well and put to cook in a fair cauldron full of clean water; and when it boils skim it cleanly and, as soon as you have skimmed it, take it out and put it into fair fresh water in a small cask and wash it very well immediately…
DU FAIT DE CUISINE, 13
Chyvrolée of Deer
Description
This recipe appears in all three of our main sources, and many others that are similar which fall into the "bouli-lardé" category, which literally means "boiled-larded." The basic formula is to "lard" a piece of meat, which is to literally sew strips of fatback or bacon fat between the muscle fibers using a long larding needle - a process which survives to this day - and then simmer it. This is an effective way of adding artificial marbling to an otherwise lean cut of meat, of which deer venison is an excellent example. We find similar recipes for veal and kid goat. DF gives us the most precise and most flavorful version of the recipe, so this redaction is based on that. Clearly though this was a very popular dish, being documented in multiple versions within the same source. This is one of the many dishes indicated to be served with Cameline Sauce.
Roe deer are considered the tastiest, and are what this recipe calls for as they are native to Europe. We, however, are interpreting in North America, so we will be using Whitetail Deer. In addition, since we have just as easy access to suet in modern times as fatback, and I aim to make these dishes as accessible as possible, we will not add pork fat to a dish that would render it inedible to a greater number of our guests. The choice to use suet also better compliments the natural taste of the venison in this Chef's opinion, which is the entire point of the experience. You can, of course, use fatback if you prefer. At the feast where this dish was served, a vegetarian option was provided using Cremini Mushrooms in place of Venison (and no Suet) and Vegetable Broth in place of Beef Broth.
Ingredients
Instructions
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Add the Venison to a pot of water and then bring to a boil.
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Skim the pot, then remove the Venison.
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Rinse the venison in fresh water, and let dry.
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Take a larding needle and lard the Venison with the Suet
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Make a bouquet garni of the herbs, using half of the Parsley
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Put all of the remaining ingredients, including the bouquet garni, into a pot so that the meat is halfway submerged.
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Braise the meat until it is tender and the Internal temperature reaches 205°F
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Cut the Venison into pieces and serve hot in its own broth, garnished with the remaining parsley, and with Cameline Sauce
