Name: Gigue de Chevreuil au Poivre (Haunch of venison with peppercorns)
Yield: Serves 8–10
Cuisine: French
Ingredients: salt and freshly ground pepper; 200 g/7 oz duck fat; 2 garlic cloves, crushed; 1 bouquet garni; 15 black peppercorns, crushed; 150 g/5 oz onions, chopped; 1 bottle of red wine; 20 g/¾ oz plain flour; 50 g/2 oz ham shin; trimmings from the haunch; 50 g/2 oz butter; 1 haunch of venison, about 2.7 kg/6 lb, trimmed; 25 ml/1 fl oz armagnac