Gigue de Chevreuil au Poivre

Haunch of venison with peppercorns

Preparation info

  • Serves

    8–10

    • Difficulty

      Complex

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 1 haunch of venison, about 2.7 kg/6 lb, trimmed
  • trimmings from the haunch

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