Gigot de chevreuil grand veneur (the Hunter's venison)

Ingredients for Gigot de chevreuil grand veneur (the Hunter's venison)

Instructions for Gigot de chevreuil grand veneur (the Hunter's venison)

To prepare the Gigot de chevreuil grand veneur (the Hunter's venison) recipe, please follow these instructions:

Subcutaneous fat meat with bacon by making some incisions with a pointy, sharp knife, and Jack bacon into the meat (you can also ombinde the meat with bacon slices before frying). Mariner animal in a mixture of wine and herbs. The meat of the deer should be marinated for about 3 hours, while the fallow deer must have 24 hours in marinade.

Dry the meat. Heat the oil and butter, and Brown the meat quickly on all sides, turn down the heat, and cook until it is tender, occasionally granted a little more butter at. Rain with a time of 24 minutes per 500 g. meat. It should be light pink.

Game sauce: Reduce the marinade the meat has been, for there are approx. 3 dl. back, si it. Increased the minced onion, carrot, thyme and bay leaf in a little butter. Stir in the flour, let it grates some minutes, add salt, pepper and tomato paste, stir well, and add the indkogte marinade. Let it simmer for about 10 minutes, take the vegetables up, add cream and currant jelly, and sieve the sauce. Pour some of the expensive meat, and serve the rest in a sauce Bowl.

The most common accessory for this classic dish is potato croquettes (made by a real mashed potato, rolled into oblong croquettes, who tossed in bread crumbs and FRY in deep fat), kastaniepuré and a red currant Compote or jelly

Tips:
Game sauce or Grand Veneur is one of the greatest sauces in the classic French cuisine. Originally made to it with rabbit blood. The great Escoffier created a new version, since he used red currant jelly and cream in place of the hare's blood.