à la badoise

/ah lah bah-dwahz/

"in the style of Baden" which refers to German cuisine of the Baden region where game is plentiful. Small cuts of game (fillet and cutlets of venison, saddle and fillet of hare and rabbit) are sautéed and garnished with cherries and served with a sauce of cream and cherry juice. Large cuts, such as haunch and saddle of venison, are served with braised red cabbage, sliced bacon and creamed potatoes.