Recipe no. 290 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 141.
Ingredients
- fallow deer
- red deer
- chamois
Preparation
- General preparationPrepare these game meats in the same way as venison.
Reboul's text
These various kinds of game, although much inferior to venison, may be prepared in the same way.
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 |
|---|---|
| dam | fallow deer |
| cèrvi | red deer |
| cabròu | roe deer |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 290, page 141. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.