Chef Juliette
Selle de Chevreuil au Genièvre
A lean venison saddle, carefully larded and roasted pink, meets gin burned clean in the tray, one juniper berry, reduced cream, and poivrade, with barely sweet apples keeping the dark sauce bright.
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Chef Juliette
Selle de Chevreuil avec Sauces Diverses
Roebuck saddle roasted rosy and carved thick, with a choice of five classical sauces that prove the accompaniment is not an accessory here: it gives the dish its proper name and final character.
Chef Juliette
Noisettes et Côtelettes de Chevreuil
Lean venison, fierce heat, and no dawdling: fresh noisettes meet foaming butter, marinated cutlets meet smoking oil, then croûtons turn a fast sear into a generous classical platter.
Chef Juliette
Côtelettes de Chevreuil Conti
Hot-sautéed venison, just pink at the center, stands in a crown with salted tongue, while white-wine poivrade gleams over the meat and a light buttered lentil purée waits alongside.
Chef Juliette
Côtelettes de Chevreuil Diane
Côtelettes de Chevreuil Diane sets rosy venison between tender triangles of game mousseline, then draws them together with creamy poivrade, black truffle crescents, egg white, and chestnut purée served apart.
Chef Juliette
Noisettes de Chevreuil au Genièvre
Tender venison noisettes meet smoking oil, burned gin, juniper, cream and poivrade, while warm stewed apples cut the richness. The lesson is heat: a hard sear, a rosy centre, no lingering.
Chef Juliette
Noisettes de Chevreuil Romanoff
Rose-centred venison noisettes sit on chicken-stuffed cucumber, crowned with black truffle and glossed with poivrade crémée, while mushroom purée waits beside the platter: a composed classic made workable for one careful cook.
Chef Juliette
Noisettes de Chevreuil Valencia
Seared venison noisettes rest on butter-fried brioche Croûtons beneath a light veil of bigarrade, while a sharp orange salad keeps the rich, gamey plate poised.
Chef Juliette
Noisettes de Chevreuil Villeneuve
Rich, hand-chopped roebuck noisettes wrapped in caul and browned at the last moment, arranged in a generous crown beneath glossy Chasseur sauce, with smooth celery purée sent separately.
Chef Juliette
Noisettes de Chevreuil Walkyrie
Noisettes de Chevreuil Walkyrie sets tender roebuck over crisp Pommes Berny, then crowns each with grilled mushroom and Soubise. A peppery venison reduction binds the formal architecture into one generous dish.
Chef Juliette
Civet de Chevreuil
Civet de chevreuil turns hard-working venison cuts into a wine-dark braise, then asks one honest question: will hare's blood give the sauce its defining civet finish, or will you serve the excellent stew it becomes without it?
Chef Juliette
Boar and Young Boar (Sanglier et Marcassin)
Sanglier et Marcassin teaches restraint: choose a truly young animal, preserve its natural fat, and let the prepared Provençal cold daube set the saddle into clean slices with glossy gravy and aspic.
Chef Juliette
Hare and Leveret (Lièvre et Levraut)
Young hare, browned deeply and braised gently in red wine, teaches the grammar of game cookery: age chooses the method, fond deepens the sauce, and a bare simmer protects the lean meat.
Chef Juliette
Lièvre Farci à la Perigourdine
Whole hare, larded and filled with its own offal, blood, bacon, bread, and Périgord truffle, braised gently in white wine and glazed at the last moment with a glossy truffle game sauce.
Chef Juliette
Râble de Lièvre
Lean hare teaches precision: trim every tendon, lard the râble finely, roast it with nerve, then turn its fond into a glossy red-wine jus for four at the home table.
Chef Juliette
Râble de Lièvre à l’Allemande
A lean hare saddle roasts over the marinade vegetables, then finishes under cream: disciplined timing, constant basting, and a few drops of lemon turn spare game into a generous platter.
Chef Juliette
Râble de Lièvre au Genièvre
A roasted saddle of hare, kept juicy beneath its browned surface, with gin, poivrade, cream, and juniper drawn into one strained sauce: the lesson is reduction with restraint.
Chef Juliette
Cuisses de Lièvre
Young hare legs larded with fine bacon and roasted like the Râble, then rested while their pan fond becomes a glossy red-wine jus: lean game kept succulent by disciplined heat.
Chef Juliette
Filets de Levraut à la Dampierre
Truffle-contised leveret fillets and tenderloins stand around their own silken mousseline, with chestnuts, mushrooms, onions, and a peppery poivrade made from every drop of cooking liquor.
Chef Juliette
Filets de Levraut à la Mornay
Leveret collops and buttered croûtons meet slice for slice with black truffle, then a pale Madeira glaze is strained, mounted with cold butter, and poured over the lot. The lesson is timing; the reward is gloss.
Chef Juliette
Filets de Levraut à la Vendome
Hare loins are contised with truffle, curved into poached rings, anchored on game forcemeat and filled with tenderloin, mushroom and poivrade, while chestnut purée waits alongside.
Chef Juliette
Mousses et Mousselines de Lièvre
Hare, egg white, and half-whipped cream become a remarkably light game forcemeat, gently cooked as one generous mousse or four individual mousselines in a quiet bain-marie.
Chef Juliette
Soufflé de Lièvre
Hare becomes silk, then rises: a cold-worked mousseline folded with two egg whites, baked bronze and finished with glossy hare fumet, butter-tossed minion fillets, and black truffle.
Chef Juliette
Civet de Lièvre
Hare, red wine, bacon, and the liaison that decides the whole dish: build the roux golden, braise at a tremble, then bind with blood off the boil for a sauce of dark, lucid gloss.
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