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HAUNCH OF VENISON

Crush the bay leaf and combine in the olive oil with the thyme, salt, pepper and nutmeg . 
Rub the haunch of venison with the seasoned oil. Leave to marinate for 2 hours. Roast in a hot oven, on the rack of a  pan. Turn the haunch over but do not baste. Let the surface of the meat caramelize nicely. Halfway through cooking, add 1/2 cup of water. Serve with a vŽnerie sauce.
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1 haunch of venison (about 4 1/2 lbs)
1/2 bay leaf
2 tbsp olive oil
1 tsp thyme leaves
salt, pepper, nutmeg
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10
mn
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80
mn
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Center
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Poultry, Game
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C™tes-de-Bourg
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