Roe deer: The expression “deer” applies, in classic cuisine, to butcher's meat prepared and served like venison: tournedos and lamb nuts are marinated, then drained, sautéed in butter and served with a pepper sauce and chestnut purée. We also prepare “deer” fillets of beef, roast horse and leg of mutton (trimmed, pricked, marinated and roasted, served with a game sauce) ....
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