WILD BOAR LEG OR VENISON IN OVEN “CUISSOT DE SANGLIER”
From Nick de Toldi www.gourmetfly.com
Marinate one night in 1 or 2 bottles of 75 cl of classic strong red
wine. The marinade must reach at least half of the leg, so when you
turn it up (every 3 hours), all parts will have been eventually
marinated.
In the marinade, put:
– A “cork” of wine vinegar and 1 of olive oil.
– Onions in slices
– Crushed garlic
– Carrot sliced.
– 1 branch of celery, bay leaf, pepper, and from the hills of
Provence: thyme, rosemary and a few of these juniper black berries.
The D-day, take the piece of venison out of the marinade, and any
time well before: Strain all the onions, carrots etc…
– Take a casserole, put olive oil and butter and dry and colour all
the strained onions etc…
– Add two big spoons of wheat flour on this, mix and let get it brown.
– Pour all the wine and first boil strongly then keep gently boiling
until well reduced.
– Add if you want a small glass of brandy or armagnac
– and a small piece of peeled lemon skin.
Keep this on fire for an hour. At the end it must look like a thick
sauce but in good quantity. Strain to keep only the liquid part. Do
not try to correct or re taste, just keep it warm.
Keep your meat all day out of the refrigerator. Pre warm your your
oven and place your venison on a steel dish. Put pieces of butter on
top, salt, pepper, herbs, and garlic “en chemise” on the steel dish.
// usual lamb leg.u003cbr />u003cbr />Pour small glasses of water or white wine in the dish during the stayu003cbr />in oven. When you think that your leg is cooked, take it out and putu003cbr />the dish on a gas to scratch all juices and do your best with water oru003cbr />white wine to obtain a good concentrated tasty gravy. Put all theu003cbr />gravy obtained in your wine sauce and now make the correction of saltu003cbr />and pepper. Add also the blood obtained from the cutting mat again inu003cbr />the wine sauce …u003cbr />u003cbr />u003cbr />NB: The sauce must be obtained in good quantity for the followingu003cbr />reasons: 1stly it is good and guests will use a lot with what theyu003cbr />eat. Then a leg of wild boar is rarely entirely eaten during a dinner.u003cbr />When the dinner is finished, you must cut all the meat in thin slices,u003cbr />and you will put everything in what remains of sauce. The next day youu003cbr />just have to reheat this to finish your cuissot.u003cbr />u003cbr />You can serve along, celery puree, or sauteed chestnuts or chestnutu003cbr />puree, or even simply rice or boiled potatoes or mashed potatoes.u003cbr />u003cbr />@+u003cbr />u003c/div>”,0]
);
// ]]>Cook like a roast lamb leg for at least 1h30, more if bigger than the
usual lamb leg.
Pour small glasses of water or white wine in the dish during the stay
in oven. When you think that your leg is cooked, take it out and put
the dish on a gas to scratch all juices and do your best with water or
white wine to obtain a good concentrated tasty gravy. Put all the
gravy obtained in your wine sauce and now make the correction of salt
and pepper. Add also the blood obtained from the cutting mat again in
the wine sauce …
NB: The sauce must be obtained in good quantity for the following
reasons: 1stly it is good and guests will use a lot with what they
eat. Then a leg of wild boar is rarely entirely eaten during a dinner.
When the dinner is finished, you must cut all the meat in thin slices,
and you will put everything in what remains of sauce. The next day you
just have to reheat this to finish your cuissot.
You can serve along, celery puree, or sauteed chestnuts or chestnut
puree, or even simply rice or boiled potatoes or mashed potatoes.