Label
All
0
Clear all filters

Stéphane Reynaud

Gigue de Chevreuil Grand Veneur

‘Grand Huntsman’ Roast Venison

Rate this recipe

banner
Preparation info
  • For

    8

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Haunch of venison 1 x 2 kg
  • Onions 4
  • Carrots 4

Method

  1. The day before, peel all of the vegetables and slice them thickly. Put the haunch on to marinate in the red wine, the pomace brandy, the vegetables, the pepper, the bay leaves, thyme, rosemary and cloves.
  2. The next day, rub the haunch with butter and season. Roast in a 180°C o

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title