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Ingredients :
- Un cuissot de chevreuil
- Assortiments de sauces (tatare, bourguignonne, sauce au poivre, béarnaise, américaine...)
- Sel
- Poivre
Préparation :
1 - Désossez le cuissot
2 - Séparez les différents muscles
3 - Dénervez soigneusement chaque muscle
4 - Découpez la viande en gros cubes
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Il ne reste plus qu'à piquer vos morceaux et à les plonger dans l'huile bouillante au milieu d'une table convivial et à assaisonner vos morceaux plus ou moins cuits suivant le goût de chacun.
Alex
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