Recipe no. 286 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 140.
Ingredients
- haunch of venison
- marinade
- lardons
Preparation
- SoakingLet the haunch steep 2 days in the marinade.
- PreparationTake the haunch out, pat it dry and trim it carefully, removing all sinewy parts.
- Larding and roastingLard the haunch with fine lardons and spit it to cook according to the rule applied to all large roasts, or cook it in the oven.
- ServingServe with a poivrade sauce.
Reboul's text
After having let it steep 2 days in the marinade, take it out, pat it dry and trim it carefully, removing all sinewy parts. Lard it with fine lardons, spit it to cook according to the rule applied to all large roasts. It can also be cooked in the oven, as explained for fillet of beef. It is generally served with a poivrade sauce.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| cabròu | roe deer |
| marinado | marinade |
| para | trim |
| lardoun | lardons |
| embroucha | spit |
| rousti | roast |
| sausso | poivrade sauce |
| four | oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 286, page 140. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.