1308—Gigot Marine en Chevreuil

Shorten the end-bone; remove the bone of the pelvis, and skin the top of the leg, leaving the meat in that region quite bare. Lard with very small strips of bacon, and put the meat into a No. 168, Cooked Marinade for Venison prepared after the manner described under No. 170, Marinade for Mutton, Roebuck-style. The length of its stay in the No. 168, Cooked Marinade for Venison should be based upon the tenderness of the meat and atmospheric conditions. In winter the time averages about three or four days, and in summer two days.

To Roast the Joint.—Withdraw it from the No. 168, Cooked Marinade for Venison and dry it thoroughly; set it on a stand in the baking-tray; and put it into a very fierce oven, that the meat may set immediately. The object of the very fierce oven is to prevent the juices absorbed from the No. 168, Cooked Marinade for Venison escaping in steam and thereby hardening the meat.

Towards the close of the operation, rissole the larding bacon well.

Set on a long dish; fix a frill to the bone, and serve a Chevreuil sauce separately.

Chevreuil Sauce à la Française.—With the No. 168, Cooked Marinade for Venison of the joint and a No. 228, Mirepoix with ham, prepare a sufficient quantity of Poivrade sauce (No. 49, Ordinary Poivrade Sauce) to obtain two-thirds of a pint of it after it has been strained through a colander—an operation which should be effected with the application of great pressure to the aromatics.

Despumate this sauce for thirty minutes, and add, little by little, half a wine-glassful of excellent red wine. Finish the seasoning with a little cayenne and a pinch of powdered sugar, and once more rub the whole through tammy or a fine strainer.