A doe or hind of deer. One reference lists this as "Doe, a deer. A female deer". It is prepared in the same way as chevreuil. It also describes a dish of mutton tripe and potatoes.
Wine, citrus fruits and spices, either hot or iced. It originated in the Rhineland and went to France through Alsace. The classic English recipe uses claret with orange and lemon peel, cinnamon and cloves.