From Auguste Escoffier's Ma Cuisine (1934)

Abstract

FURRY GAME ANIMALS (ROE DEER) The roe deer is broken down as follows: the racks (carrés), the saddle (selle), and the legs (gigots), which constitute the prime cuts. The lesser cuts such as the neck, shoulders, breasts, and the upper part of the racks cut into 60 g pieces are prepared like beef à la Bourguignonne or in a Provençal daube. The racks are cut into cutlets; the noisettes are taken from the saddle; the haunches are generally served roasted or pan-fried.