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: 3 onions, peeled and diced; 150 g (5½ oz) pork fat, finely diced; 1 bouquet garni; 2 kg (4 lb 8 oz) leg of venison, plus 500 g (1 lb 2 oz) venison trimmings; 1 celeriac bulb, peeled and diced; 1 teaspoon cracked black pepper; 100 g (3½ oz) butter; 1 tablespoon plain (all-purpose) flour; 50 ml (1¾ fl oz) wine vinegar; 2 bay leaves; 3 carrots, peeled and diced; 300 ml (10½ fl oz) cream; 300 ml (10½ fl oz) good red wine

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,