2794 Gigot Mariné en Chevreuil

Name: Gigot Mariné en Chevreuil
Cuisine: France
Ingredients: salt; lard; marinade; pork fat; sauce chevreuil à la française

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Remove the aitch bone from the leg, shorten the knuckle and completely skin the leg. Lard with fine strips of salt pork fat, and place in the mar