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Pierre Koffmann
Gigue de Chevreuil au Poivre
Haunch of venison with peppercorns
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Preparation info
Serves
8–10
Difficulty
Complex
Appears in
#81
Memories of Gascony
By
Pierre Koffmann
Published
2012
About
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Recipes
Contents
Ingredients
1
haunch of venison
, about
2.7
kg
/
6
lb
, trimmed
trimmings
from the
haunch
Europe
France
United Kingdom
Main course
Mediterranean
Autumn
Method
Preheat the oven to
240°C/450°F/gas 8
. Heat half the fat in a roasting pan. Season the haunch of venison and seal it in the hot fat, then
roast
in the preheated oven for about