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Marinade:
3 1/4 pound haunch of venison
3 1/2 ounces fat bacon, cut in strips
pepper
salt
1 bottle white wine
1 leek, sliced
2 shallots, sliced
1 bay leaf
12 crushed peppercorns
3-4 parsley sprigs
1 celery stalk, sliced
5 tablespoons butter
5 tablespoons oil
Sauce Venaison:
Vs onion, chopped
1 carrot, chopped
3 tablespoons butter
y/i tablespoons flour
thyme
bay leaf
1 tablespoon tomato paste
salt
freshly ground pepper
6 tablespoons cream
2 tablespoons red currant jelly
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Lard the meat by making incisions with a sharp
knife and
inserting the strips of bacon. (If you prefer, slices of bacon
may be tied around the meat just before roasting.) Marinate
the venison in a mixture of wine and herbs. Meat from doe
deer needs to marinate only about 3 hours, that of fallow deer
for 24 hours. Dry the meat carefully, heat some of the butter
and the oil, quickly brown the meat on all sides, then lower
the heat and cook until tender, adding a little more butter
and oil from time to time.
Count on a cooking time of 25
minutes per pound of meat. It should remain faintly pink.
Meanwhile make the sauce.
Sauce Venaison: Brown the onion and carrot in 3 tablespoons
butter in a casserole. Stir in flour and cook until light brown.
Heat the strained marinade to the boiling point in a separate
pan. Pour hot marinade into butter-flour mixture and stir constantly. Bring to a boil. Add salt, pepper, herbs, and tomato
paste. Simmer, skim, and reduce sauce to about 11/'2cups.
Strain. Add cream and red currant jelly.
Pour some of the sauce over the venison and serve the rest
separately. The usual accompaniments for this classical dish
are potato rissoles (made of firm potato puree, shaped into
cork-like forms, rolled in fine bread crumbs and deep-fried),
chestnut puree, and a compote of red currants or red currant
jelly.
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