Posted by Chef Rene on April 08, 1998 at 05:15:18:
In Reply to: Need advice on cooking a leg of deer... posted by Bill on April 08, 1998 at 00:37:27:
: Basically I'm looking for a classical French preparation. Any and all ideas would be greatly appreciated.
: Thanks in advance
Hi:
I would marinate the leg of venison in red wine,water to delude the wine, blackpepper corns,bay leaves, thyme ( not to much ), crushed garlic cloves, carrots, celery, onions .
Marinated for 2 to 3 days, keep turning the lef at least once a day.
Take it out from the marinate, dry it and seared it off. Deglace the pan with some of the marinate and braise it in a 350 degree oven until desired doneness. You can also roast in a 350 degree oven. With some of the marinate you can reduce, strain and make a sauce.adding roux to desired thickness.
Happy cooking
Chef Rene