Roast dear with Grand Veneur sauce

rotibiche.jpg (33 KB)Course for 6 people

  • 1 1-kg deer roast
  • 2 bottles of red wine St-Emilion - Château  La Croix
  • 2 onions
  • 2 carrots
  • 2 shallots
  • 1 bouquet garni
  • 60 g of butter
  • 30 g of flour
  • 10 cl of red wine vinegar
  • 50 cl of red wine
  • 50 cl game stock (failing that: veal stock)
  • 2 tbsp. redcurrant or cranberry jelly
  • oil


1. Peel and dice the vegetables. Blanch them in boiling water for 5 min.

2. Drain the vegetables and sauté them with the bouquet garni, in a saucepan with a little oil. Cook for 5 min.

3. Add 40 g of butter, then the flour and mix. Moisten with vinegar and wine and let reduce.

4. Add the game stock, season and cook for about 1 hour.

5. Meanwhile, place the roast in an ovenproof dish and bake for 35 min at 210°C.

6.  Add the remaining butter to the sauce, gooseberry jam and mix well. Enjoy with the roast deer.

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