- 2 cups [500 mL] red wine
- 1/4 cup [60 mL] oil
- 2 tablespoons [30 mL] vinegar
- 1 teaspoon [5 mL] freshly chopped thyme
- 1 bay leaf
- 2 cloves garlic
- 1 shallot, minced
- 3 tablespoons [45 mL] freshly chopped parsley
- 2 cloves
- 1 [6-pound / 2.7-kg] haunch venison
- Oil
- 2 tablespoons [17.5 g] flour
- 1 cup [250 mL] red wine
- Juice of 1 lemon
- 1/4 cup [60 mL] heavy [35%] cream
- 2 tablespoons [30 mL] red currant jelly
- 1 tablespoon [15 mL] melted butter
- Salt, to taste
- Freshly ground peppercorns, to taste
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- Into a deep glass dish, mix together 2 cups [500 mL] red wine, oil, vinegar, salt and peppercorns.
- Mix in chopped thyme, bay leaf, onion, garlic cloves, minced shallot, chopped parsley and cloves.
- Transfer venison into marinade; leave to marinate for 72 hours refrigerated, turning meat every once in a while.
- Preheat oven to 425°F [220°C].
- Brush meat with oil; roast for approximately 1 1/2 hours, according to desired doneness.
- Remove and salt meat, reserving cooking juices.
- Meanwhile, mix together flour and a little red wine.
- Whip in remaining red wine, lemon juice and cream.
- Reduce liquid over low heat.
- Just before serving, melt together red currant jelly and melted butter.
- Stir mixture into cooking juices.
- Salt and pepper.
- Slice venison haunch; serve, coated with sauce.
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