Anne Willan

Cuissot de Chevreuil aux Poires

Haunch of Venison with Pears

Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Roast pears with venison are an inspired combination, popular in Germany and Switzerland as well as in Alsace. The pears can be replaced by an equal quantity of fresh or dried apples, to make ‘cuissot de chevreuil aux pommes’.

Ingredients

250-g piece fat pork

Method

Cut the fat pork into small strips and lard* the flesh of the venison. Put the meat in a large, deep dish and cover completely with milk. Cover and marinate in the refrigerator for 24—36 hours.

Soak dried pears for 2 hours, drain and set aside. Set the oven at hot (230°C/450°F).

Remove the venison from the milk and dry it with paper towels. Lay the meat in a large buttered shall