Seven o’clock leg of venison

Recipe: Seven-hour leg of venison

Seven-hour leg of leg of venison recipe, another way to cook game. This venison roast melts in your mouth, it has been simmering for a long time in the oven at low temperature. Cooking leg of venison lends itself well to this seven hour leg of roast recipe. Seven-hour leg or leg with a spoon, a dish to enjoy all year round.

Recipe ingredients

Seven-hour leg of venison recipe for 8 people

  • 1 leg of at least 3 kg
  • 5 cl of armagnac
  • 250 g smoked bacon
  • 150 g of bard
  • 3 carrots
  • 5 tomatoes
  • 6 cloves of garlic
  • 3 beautiful shallots
  • 14 small white onions
  • 2 tablespoons of thyme
  • 1 tablespoon of oregano
  • 1 teaspoon of Espelette pepper
  • 1 teaspoon of paprika
  • 10 cl of balsamic vinegar
  • 10 cl of soy sauce
  • 60 cl of white wine
  • 50 cl of chicken broth
  • Salt and pepper.


  1. Blanch the calf’s foot for 10 minutes in the broth
  2. In the casserole dish, brown the leg of lamb sprinkled with oregano, thyme and large pieces of bacon. Flambé with armagnac.
  3. Add the carrots in sections, onions and shallots
  4. Let seize
  5. Add the broth (two-thirds of the casserole dish) and bring to a boil.
  6. Cover with wine, soy sauce and balsamic vinegar.
  7. Add the tomatoes cut in four, the calf’s foot.
  8. Cover with the bard that the meat is well protected
  9. Bake at 140 ° for 1 hour 30 minutes then at 120 ° for 5 or 6 hours.
  10. Check the amount of broth and if necessary add more.
  11. Serve with mashed potatoes (classic, vitelotte or sweet potatoes)

Preparation time: 10 minutes
Cooking time: 6 hour (s)
Number of people: 8
4 star rating: 1 review

What wine to drink with: Seven o’clock leg of venison

My favorite wine for this Pauillac (Red) recipe (Grape varieties: Cabernet franc, Cabernet sauvignon, Merlot, Petit verdot)
Temperature between 14 ° and 15 °

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