Gigue de Chevreuil au Poivre

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

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

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