Cuissot de Chevreuil

Name: Cuissot de Chevreuil (Haunch of Venison)
Cuisine: French
Ingredients: 1 carrot, minced; Chunk butter; 4 sprigs parsley; 1 onion, sliced; 3 carrots; Salt and pepper; 2 slices salt pork cut ⅛ inch thick; ½ teaspoon rosemary; 3 tablespoons Cognac; Butter; ¼ teaspoon thyme; 1 tablespoon minced parsley; 1 onion, diced; 1 bay leaf; Freshly ground pepper; 1 teaspoon vinegar; 1 teaspoon brown sugar; 2 tablespoons olive oil; Marinade liquids; 2 cups red wine (Burgundy); 1 (4–5-pound) leg of venison; 1 onion, minced; 3 tablespoons flour; 1 cup red wine

Haunch of Venison

Preparation info

Difficulty
Medium

Appears in

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)

Europe
France
Bourbonnais
Nivernais
Main course
Mediterranean

Method

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.
Remove venison. Blot with paper towels. Rub with salt and pepper. Cut