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Cheeses
Our selection
Our bestsellers
Our novelties
Festive cheeses
Discover also
Organic cheeses
Butter and cream
Yogurts and desserts
Accompaniments for cheese
Our collections
Jurassic Signature
Jurassic Dino
Cremoso range
La Réserve des Crémiers
Xavier David Affineur de Goût
Cheeses with truffle
Rare cheeses
Tradition Émotion
Creation Argental
Affinage d’Excellence
Comtés Marcel Petite
Picandine – Fromager en Périgord
Cheese types
Hard cheeses and pressed cheeses
Soft cheeses
Fresh cheeses
Blue cheeses
Milk types
Cow’s milk cheeses
Goat’s milk cheeses
Ewe’s milk cheeses
Buffalo’s milk cheese
A world of cheeses
French cheeses
Italian cheeses
Swiss cheeses
Spanish cheeses
English cheeses
Fine food selection
About us
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Saddle of venison topped with Raclette Suisse Moléson Signature
Main dish
Saddle of venison topped with Raclette Suisse Moléson Signature
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4 Foodlovers
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Ingredients
Raclette Suisse Moléson Signature
1 kg saddle of venison
2 onions
3 cloves garlic
Rosemary
Thyme
Sea salt
Green peppercorns
1 tbsp juniper berries
2 bay leaves
Preparation steps
Take the meat out of the fridge 4 hours before eating to bring it up to room temperature.
Important: remove the skin and tendons from the meat with a sharp knife.
Sear the saddle of venison on all sides on the barbecue and season with sea salt and green peppercorns.
Place on a baking tray and add the chopped onions and garlic, juniper berries, bay leaves, rosemary and thyme.
Cook in the oven at 60°C for about 30 minutes.
To finish, cover the meat with the melted raclette cheese.
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