1. At least 48 hours ahead, take to bone out of the haunch. Remove any fat or nerves. Marinate it with all of the marinade ingredients, turning the meat from time to time.

2. Prepare the Grand Veneur sauce without adding the fresh cream or the redcurrant jelly (these are added at the last minute).

a. Cut the lard into cubes and melt it slowly in a saucepan. Add the game bones and trimmings, the veal bones (ask your butcher to smash them), an onion and minced carrot.

b. Sprinkle in the flour and cook over a slow heat. Add the crushed garlic, the game marinade, beaf stock, salt and bouquet garni. Leave on a slow heat for two hours without covering.

c. 1/2 h before the end of this period add the coarsely ground pepper grains.

Advice: Grind the pepper grains on a wooden board with a rolling pin or a bottle. (Cover the pepper grain with a cloth - this way you don't have to pick them up from the floor!!).

The secret of a smooth and unctuous sauce: The sauce should be reduced slowly by a long simmering in an uncovered saucepan. The broken veal bones are also essential for a thick smooth sauce.

3. Brown the venison haunch in a large saucepan over a brisk heat with a little oil. During this time put a cooking dish to heat in a very hot oven (thermostat 8-9). Place the haunch in it and leave it to cook for 40 to 50 minutes depending on how well you like the meat cooked.

4. Put the sauce through a seive. Add two soupspoons of fresh cream. Let simmer for a few moments. Mix in a soupspoon of redcurrent jelly and transfer it to a hot sauce boat. Serve with small pastry tarts of redcurrant jelly with more jelly on the side. Present the haunch surrounded by Dauphine potatoes.

 

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