This is the sort of satisfying home cooking found in farmhouse kitchens and cosy neighbourhood restaurants in France, where rabbit is treated much like chicken and enjoyed frequently.
Although young venison does not need marinating to tenderize it, the marinade forms the base for a delicious, tangy yet slightly sweet sauce. You’ll need to start this recipe two to three days ahead. Roast Leg of Venison recipe is sure to become a new holiday favorite amongst your family and friends. Get ready to be asked to make this recipe a lot once you serve it to your hungry guests the first time.
Thick meaty duck breast, like steak, should be served medium-rare. Green peppercorn sauce is popular in modern French bistros, but you can also use somewhat milder pink peppercorns.
Tender farmed venison is now widely available, but if venison is difficult to find, use beef instead.
The Normandy countryside is full of picturesque apple orchards and herds of grazing cows. Many regional dishes contain apples or Calvados and rich Normandy cream.
Roasting the pheasant in foil keeps the flesh particularly moist. This recipe is best for very young birds and, if you have a choice, request the more tender female birds.
Guinea fowl is a domesticated relative of pheasant, so you can substitute pheasant or even chicken in this recipe. In some parts of France, such as Burgundy, garlic sausage may be added.
SERVES: 4PREP TIME: 15 minCOOK TIME: 40 minREADY TIME: 55 minCALORIES: 155 (per serving) ⇓ You may also listen to the recipe by pressing the play button below. INGREDIENTS 4 quails, halved 2 green chillies, chopped 3 tablespoons lime juice 2 tablespoons honey ½ cup (4 fl oz) dry white wine 2 tablespoons coconut or […]