Venison haunch to prepare the day before Ingredients: 2- red wine - 10 cl of - red wine or raspberry vinegar olive oil - 1.2 l of - fairly strong beef broth fine salt black pepper in mignonette - 2- carrots - 2 - yellow onions - 4 sprigs of - flat-leaf parsley - 4 - cloves - 30 g of - butter - 30 g of - thyme rosemary flour nutmeg- 1- 2.5 kg venison, (boneless is better)- 10 cl of - eau de vie - 1- white wine - 10 cl of - cream - 3- gray shallotses- 2 cloves of - garlic - 1 branch of - celery - 1- bouquet garni.
Utensils： 1 Knife kitchen knives- 1 saucepan pots and pans- 1 frying pan- 1 salad bowl 1 Spatula spatulas- 1 Chinese- 1 Kitchen whisk whisks- Buy 1 Oven ovens- 1 brush €6.72- 1 fork- 1 cling film- 1 Refrigerator mini fridges- 1 cutting board cutting boards- 1 kitchen scales- 1 flat-
Total time:
4h45
Preparation:
40 min 5 min
Cooking:
4 h
Phase 1
THE EVE: For the sauce, peel and finely slice the carrots, celery stalk, onions, shallots and garlic cloves. To book.
Phase 2
Add the roughly chopped parsley, the bouquet garni, thecloves and a teaspoon of crushed pepper in a large, heavy-bottomed saucepan.
Phase 3
Add the 2 bottles of red wine, 3/4 of that of white and 10 cl of vinegar.
Phase 4
Bring to the boil then lower the heat and simmer for around 30 minutes.
Phase 5
Meanwhile, brown the carrots, onions, shallots, garlic and celery in a pan with 2 tablespoons of oil, stirring constantly until the mixture is golden brown.
Phase 6
Add this preparation to the wine and reduce, over high heat, until only 1.5 liters remain.
Phase 7
Crush the vegetables with a spatula and return to the cleaned pan.
Phase 8
Add the beef broth, 1 teaspoon of crushed pepper, the remaining white wine.
Phase 9
Reduce again for 1h30 at a low simmer until there are around 70cl of liquid remaining.
Phase 10
Pass the sauce through a strainer.
Phase 11
Melt 30 g of butter in a large saucepan, add 30 g of flour and cook for 2 to 3 minutes, stirring constantly.
Phase 12
Add the reduced sauce, gradually stirring with a whisk, and bring to a low boil for 10 min. Reserve this sauce until the next day.
Phase 13
For the haunch: once it is trimmed and tied, place it in the oven drip pan or in a large roasting dish and brush it with brandy.
Phase 14
Spread oil, thyme, rosemary, pepper, nutmeg, on all sides of the haunch.
Phase 15
Cook for 30 minutes at 200°C (thermostat 6-7), rotating heat, then 45 minutes at 180°C. Throughout cooking, baste several times with white wine and the cooking juices. Do not hesitate to prick the meat to check the cooking, the juice should be pinkish.
Phase 16
Filter and pour the cooking juice into the previous sauce. Take out the haunchOnce in the oven, salt it and let it cool, then wrap it in cling film and refrigerate until the next day.
Phase 17
THE SAME DAY: Cut the cold leg into slices like a leg of lamb.
Phase 18
20 min before serving, heat the empty serving dish in the oven to 200°C (thermostat 6-7) and reheat the sauce in the pan, incorporating a little cream to soften it. Correct the seasoning.
Phase 19
Place the slices of meat in the hot serving dish.
Phase 20
Top with hot sauce and place in the oven for 8 to 10 min. Enjoy your food !
Utensils： 1 Knife kitchen knives- 1 saucepan pots and pans- 1 frying pan- 1 salad bowl 1 Spatula spatulas- 1 Chinese- 1 Kitchen whisk whisks- Buy 1 Oven ovens- 1 brush €6.72- 1 fork- 1 cling film- 1 Refrigerator mini fridges- 1 cutting board cutting boards- 1 kitchen scales- 1 flat-
Total time:
4h45
Preparation:
40 min 5 min
Cooking:
4 h
Phase 1
THE EVE: For the sauce, peel and finely slice the carrots, celery stalk, onions, shallots and garlic cloves. To book.
Phase 2
Add the roughly chopped parsley, the bouquet garni, thecloves and a teaspoon of crushed pepper in a large, heavy-bottomed saucepan.
Phase 3
Add the 2 bottles of red wine, 3/4 of that of white and 10 cl of vinegar.
Phase 4
Bring to the boil then lower the heat and simmer for around 30 minutes.
Phase 5
Meanwhile, brown the carrots, onions, shallots, garlic and celery in a pan with 2 tablespoons of oil, stirring constantly until the mixture is golden brown.
Phase 6
Add this preparation to the wine and reduce, over high heat, until only 1.5 liters remain.
Phase 7
Crush the vegetables with a spatula and return to the cleaned pan.
Phase 8
Add the beef broth, 1 teaspoon of crushed pepper, the remaining white wine.
Phase 9
Reduce again for 1h30 at a low simmer until there are around 70cl of liquid remaining.
Phase 10
Pass the sauce through a strainer.
Phase 11
Melt 30 g of butter in a large saucepan, add 30 g of flour and cook for 2 to 3 minutes, stirring constantly.
Phase 12
Add the reduced sauce, gradually stirring with a whisk, and bring to a low boil for 10 min. Reserve this sauce until the next day.
Phase 13
For the haunch: once it is trimmed and tied, place it in the oven drip pan or in a large roasting dish and brush it with brandy.
Phase 14
Spread oil, thyme, rosemary, pepper, nutmeg, on all sides of the haunch.
Phase 15
Cook for 30 minutes at 200°C (thermostat 6-7), rotating heat, then 45 minutes at 180°C. Throughout cooking, baste several times with white wine and the cooking juices. Do not hesitate to prick the meat to check the cooking, the juice should be pinkish.
Phase 16
Filter and pour the cooking juice into the previous sauce. Take out the haunchOnce in the oven, salt it and let it cool, then wrap it in cling film and refrigerate until the next day.
Phase 17
THE SAME DAY: Cut the cold leg into slices like a leg of lamb.
Phase 18
20 min before serving, heat the empty serving dish in the oven to 200°C (thermostat 6-7) and reheat the sauce in the pan, incorporating a little cream to soften it. Correct the seasoning.
Phase 19
Place the slices of meat in the hot serving dish.
Phase 20
Top with hot sauce and place in the oven for 8 to 10 min. Enjoy your food !