Cotelettes En Chevieuil (Cutlets, Venison Style)

Ingredients

• Mutton chops
• Vinegar
• Some onions and shallots
• A roux

Directions

1. Soak mutton chops, preferably thick, in mixture of vinegar, onions, and shallots for 3 days.
2. Remove mutton chops from mixture and heat mixture with glass of clear broth.
3. Add cutlets to new mixture and let cook for 15 minutes.
4. Prepare a roux (equal parts butter and flour mixture) and add cutlets into this mixture.
5. Let cutlets-roux mixture come to a boil and serve. These go best served with fresh toast. Enjoy.

Source — Creole Cookery Book
Prepared by Jake Elliott
Louisiana Anthology
March 29, 2023