Haunch of Venison cooked on the Solognote way
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Ingredients : 1 kg of Venison Haunch 20cl of Armagnac 100g of Flour 100g of Butter 10 dried figs For the Marinade : 1 L of strong red wine 4 onions some garlic, parsley, thyme, laurel pepper-corns one soup spoon of oil one soup spoon of vinegar Dip the dried figs in the Armagnac. (3 to 4 hours) Marinate the venison during 48 hours, turning it twice per day. Take it out of the marinade and dry it before frying it in hot butter. Add salt and pepper, blaze it with some Armagnac. After adding one glass of the marinade, leave it to cook slowly for 45 minutes. 20 minutes before the end, add the dry fruits. While this time, reduce the marinade in a saucepan. In another one, do a brown sauce with butter, flour, add the reduced marinade and mix it. Pour the sauce on the Venison you will have sliced before. Serve with cooked apples, celery purée, procencal tomatoes. |