Roe Deer Leg Chas­seur (French)

The Field - - Young In The Field -

serves 6

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

50g but­ter

2 tsp flour

Salt and pep­per



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