Name: Cuisse de chevreuil rôtie, sauce poivrade (Roast Leg of Venison with Pepper Sauce)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 6
Cuisine: French
Ingredients: 150 g (5½ oz) pork fat, finely diced; 2 kg (4 lb 8 oz) leg of venison, plus 500 g (1 lb 2 oz) venison trimmings; 3 carrots, peeled and diced; 3 onions, peeled and diced; 2 bay leaves; 300 ml (10½ fl oz) good red wine; 1 teaspoon cracked black pepper; 50 ml (1¾ fl oz) wine vinegar; 100 g (3½ oz) butter; 1 bouquet garni; 1 celeriac bulb, peeled and diced; 300 ml (10½ fl oz) cream; 1 tablespoon plain (all-purpose) flour

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr

Appears in

Rôtis

By Stéphane Reynaud

Published 2009

About

Ingredients

2 kg (4 lb 8 oz) leg of venison, plus 500

Method

The day before, make small cuts all over the leg and insert the pieces of pork fat.

To make the marinade, combine the onion, carrot, red wine, bay leaves, vinegar and cracked pepper in a bowl and mix well. Marinate the venison for 24 hours in the refrigerator, turning the leg over regularly, so that the marinade is distributed evenly.

The next day,

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Ingredients

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