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Gigot, cuissot ou gigue de chevreuil rôti

J Appledog
J Appledog Posts: 1,046
edited November -1 in EggHead Forum
Roast Leg or Hauch of Roebuck (Paul Bocuse, from Paul Bocuse's French Cooking)[p]The marinade from that recipe is as follows:
• Pinch crushed sea salt
• 3 shallots, thinly sliced
• 1 large onoin, thinly sliced
• 1 carrot, thinly sliced
• 2 sprigs parsley
• Sprig thyme
• 1/2 bay leaf
• Pinch crushed peppercorns
• 3/4 cup white wine
• 4 tablespoons vinegar
• 4 tablespoons olive oil[p]Instead of all the slicing & dicing I just toss all in a food processor and marinate the venison overnight.[p]Bone appétit! JCA[p][p]
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