FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
FALLOW-DEER, DAIM
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a wild ruminant, somewhat rare in France. In the language of venery, it is known as a fawn up to 8 months. It loses its horns twice before it is fully grown. A full-grown fallow-deer can be recognised by the palms between the branches of its antlers. The female of the fallow-deer is called a doe. The meat of young fallow-deer is very delicate. That of the full-grown animal is leathery and must be steeped in a marinade.
