Haunch of deer in wine sauce - Sauce Grand Veneur

The day before, prepare the marinade:
Peel and cut the carrots in big pieces.
Peel and cut onions and shallots.
Peel, degerm and crush the garlic.
Rinse and prepare the bouquet garni.

In a cocotte (large enough to contain the haunch later), lightly sear with a little oil: onions, carrots, garlic and shallots.
Then deglaze 2 bottles of white wine and 10 cl vinegar, and add crushed pepper, bouquet garni and cloves, and bring to a boil with a lid for 30 min to thicken it a bit.
White wine is preferred over red as it brings more acidity.

Let the marinade completely cool.

Then put the haunch to soak in this marinade for 24 hours in the fridge (turn it several times).

The eating day :
Prepare the sauce:
In a saucepan, melt 15 g butter, add the flour, mix, and wet with the marinade (without the bouquet garni, nor the haunch) while stirring.
Simmer for 2 hour.

Meanwhile :
Preheat the oven to 210 °C (410 °F).
Pat the haunch dry with paper.
In a frying pan with a bit hot oil, sear it well on all sides.
Add salt and pepper.
Put it on a baking tray and bake for 30 minutes depending on the desired cooking (deer shall not be eaten overcooked).

Take out the haunch, check the cooking, leave it on the tray, and cover it with a not too tight aluminum foil so that the flesh relaxes warm for 10 min.

Finish the sauce:
Season to taste (salt / pepper), and blend it totally.
Add the cooking juice rendered by the meat.
Put it in the butter (beat over the fire while adding it little by little).
Then, off the heat (or over very low heat), add in while stirring 2 tbsp. of redcurrant jelly, taste, and add more if still too acidic.

Cut the slices of deer and serve with sauce.

If you can, let the haunch marinate ahead during several days. Also debone it and tie it like a roast (will be easier to slice later).
Warm up the serving dish (if any) and plates to enjoy a warm meat. (Cutting the meat might take a bit of time).
A haunch generally fits more than 4 people, but leftovers are usually welcome ! You will certainly also have some extra of the delicious sauce.