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Marinade for Mutton, Roebuck-style
Created by Chef Juliette
A sharper cooked marinade of white wine, vinegar, juniper, wild thyme, basil, rosemary, and garlic, reduced enough to give mature mutton the dark woodland character of roebuck.
Marinade cuite pour mouton façon chevreuil (cooked marinade for mutton, roebuck-style) teaches concentration. Less water is not a footnote here, it is the dish: the sharper balance of wine, vinegar, juniper, wild herbs, and garlic gives mature mutton the woodland character associated with roebuck.
The original formula assumed five-quart quantities, a saucier to tend them, and a cool larder where marinade touching meat could be boiled again every few days. One cook needs none of that scaffolding. Start with a half quantity of Cooked Marinade for Venison (No. 168), reduce it by exactly two cups, then infuse the added aromatics. The order changes because the referenced marinade remains a finished preparation; the final concentration and the book's half-scale proportions do not.
When it is right, the marinade is clear amber, sharply fragrant, and resinous without tasting medicinal. Refrigeration replaces repeated boiling, but the reduced water and extra aromatics must stay. Measure the finished volume rather than trusting the clock. That is the step that decides the dish.
Ingredients
Cooked Marinade for Venison
Quantity
2½ quarts (2.4 L / about 2.4 kg) Cooked Marinade for Venison (No. 168)
juniper berries
Quantity
2 tablespoons (30 ml / 14 g)
lightly cracked
fresh rosemary
Quantity
2 small sprigs
| Ingredient | Quantity |
|---|---|
| Cooked Marinade for Venison | 2½ quarts (2.4 L / about 2.4 kg) Cooked Marinade for Venison (No. 168) |
| juniper berrieslightly cracked | 2 tablespoons (30 ml / 14 g) |
| fresh rosemary | 2 small sprigs |
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