How to make Venison gigot?
This recipe takes 110 minutes for 10 servings, intermediate difficulty.
Prepare a memorable end-of-year meal with our roast venison recipe.
60 min
Prep time
50 min
Cook time
10
Servings
Intermediate
Difficulty
1h50
Total time
Oven
Cooking method
Lunch
Meal type
What ingredients for Venison gigot?
How to prepare Venison gigot?
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1
The marinade: In a pan, boil the red wine with vinegar, spices, and sugar for 2 minutes.
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2
Add the cognac, flambe.
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3
Let it cool.
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4
Drizzle, cover the shank placed in a dish with the marinade.
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5
Cooking: Drain the meat, add salt, pepper, and grease with butter.
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6
Cook in a hot oven (thermostat 8/260°C).
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7
Baste throughout cooking.
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8
Sauce: Boil the marinade to reduce it by half.
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9
Set aside a glass of this reduction.
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10
With butter and flour, make a blonde roux.
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11
Liquefy with the rest of the marinade.
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12
Stir until boiling begins.
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13
Season with salt and pepper.
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14
When the meat is cooked, place it on a cutting board, then cover with a terrine.
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15
Let it rest for 5 minutes.
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16
Deglaze the roasting pan with the glass of reduction set aside.
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17
Add this deglazing to the sauce.
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18
Bring to a boil.
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19
Slice the shank and present on a hot platter.
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20
Drizzle with sauce and surround with warm chestnuts.
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Frequently asked questions
Preparation takes 60 minutes and cooking takes 50 minutes, for a total of 110 minutes.
This recipe serves 10 people. You can adjust the quantities directly on the page.
This recipe is hard difficulty. It is suitable for experienced cooks.
This recipe is prepared using oven. Follow the detailed steps above for best results.
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