The jugged Aubrac doe, a famous meal from Aveyron.
Warm up slowly during 10 to 20 minutes and serve with boiled potatoes or with boletus.
Comments : I buy the wild doe meat to local hunters from Aubrac. The selling of game meat is controlled by the State. Only a few doe are killed every year in order to control the doe population.
Doe meat (neck, shoulder), red wine from Marcillac(AOC), mushrooms, chopped bacon, rind, onions, carrots, modified starch, game stock, salt, pepper, herbs.
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