Gigue de Chevreuil Grand Veneur

Name: Gigue de Chevreuil Grand Veneur (‘Grand Huntsman’ Roast Venison)
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: For 8
Cuisine: French
Ingredients: Red wine 1 L; Haunch of venison 1 x 2 kg; Marc de Bourgogne (pomace brandy) 50 ml; Garlic 4 cloves; Rosemary 1 sprig; Cornflour 1 tablespoon; Thyme 1 sprig; Butter 100 g; Onions 4; Bay leaves 2; Coarsely ground black pepper 1 teaspoon; Carrots 4; Olive oil; Salt; Pouring cream 300 ml; Cloves 4; French shallots 4

‘Grand Huntsman’ Roast Venison

Preparation info

For
8

Difficulty
Medium
Ready in
2 hr 30

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Haunch of venison 1 x 2 kg
Onions 4
Carrots 4

Europe
France
Main course
Gluten-free
Mediterranean

Method

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.
The next day, rub the haunch with butter and season. Roast in a 180°C o