Venison-Style Leg of Lamb

Gigot en Chevreuil

Preparation info

  • Serves

    8

    • Difficulty

      Medium

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

MARINATING LAMB in a marinade frequently used for venison is the basis for this classic recipe. If you have never prepared game, making this recipe will give you the experience you need to do so. Some of my readers are hunters, and this recipe can be used for deer, elk, or antelope.

I recommend serving the lamb with three different sauces that go well with game. You will find the basic recipe for a peppery sauce called poivrade. It is followed by two variations, Grand Veneur and Chevreuil. It is really easy to make all three sauces, because they are just minor variations of one another. Follow the instructions in “A Trio of Game Sauces”.

Ingredients

    Method