Haunch of Venison with Cèpes

Serves 6
 

Method

In order to be able to cut proper, whole slices (and make it easier to cook) bone the haunch and tie up with string.
Marinate for 24 hours in a good red wine with the wine vinegar, oil, onions, shallots, garlic, celery, parsley, bay leaf, sage, thyme, rosemary, peppercorns, coriander seeds and cloves. Keep in a cool place.
Sauté the 500g of chopped cèpes in 60g of butter for 10 minutes.
Set the oven at 170°C and cook the venison for 2 hours in its marinade with the cèpes. Add 25cl of sour cream.
Cut into slices and serve with the meat juices.