Roe Deer Leg Chasseur (French)
Prepare a marinage using the red wine, shallots, leek, carrot, rosemary, thyme, pepper, garlic and cloves. Marinate the meat in a dish, covered with clingfilm, for a minimum of four hours. Baste with the marinade at regular intervals. Remove the meat from the marinade and wipe with a dry cloth.
Place in roasting tray with blobs of butter on top. Roast in the oven at 180°C/350°F/GAS Mark 4 for 45 minutes (rare, leave in for longer if you prefer it well done). While it is cooking, spoon the butter back over the meat regularly.
While leg is cooking, prepare chasseur: Filter wine from the marinade; retain. Sauté the drained shallots, leek and carrot.
Add the retained wine and a bit of brandy to taste and reduce.
Prepare a roux (butter with flour) and use it to thicken the sauce.
Keep the chasseur warm but don’t allow it to boil. Once the leg is roasted, remove it from the oven and leave to rest for 10 minutes before cutting into it. Add the cooking juices to the sauce.
Serve with boiled potatoes and winter vegetables. You can also add cranberries or jam to taste.
Roe deer is delicious simply roasted with no sauce and served on fresh cress. 1 deboned roe deer leg
500ml red wine
2 large shallots, peeled and finely
1 leek, finely chopped 1 carrot, finely chopped A couple of sprigs of rosemary A couple of sprigs of thyme 3 cloves garlic, chopped A couple of cloves
Brandy to taste
2 tsp flour
Salt and pepper