Cuissot de Chevreuil Alsacienne aux Poires

Alsatian Roast Leg of Venison with Pears

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Leg of venison (the haunch) is a glorious feast, the occasion to honor good friends. It always comes with a panoply of garnishes, like the roasted pears with red currant jelly popular in Alsace. The German taste for sweetness with meat spills over to this border region, hence the sweet-tart glaze of jelly and port wine. However, even the most desirable cuts of venison are not reliably tender. Too much depends on the age of the animal and its diet.

Many cooks soak cuissot de chevreui