Cuissot de Chevreuil

Haunch of Venison

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 (4–5-pound) leg of venison
  • 2 cups red wine (Burgundy)

Method

  1. Always remove all visible fat from game. It very quickly becomes rancid. Put meat into a plastic bag. Add wine, oil, thyme, parsley, onions, bay leaf, and rosemary. Put the salt pork slices into the marinade so that they will take on flavor. Marinate in the refrigerator for 3 days.
  2. Remove venison. Blot with paper towels. Rub with salt and pepper. Cut