Gigot de Chevreuil a la Tajine

Gigot de Chevreuil a la Tajine

  • Cook Time: 30 minutes
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1 deer haunch from a small breed deer or at least a young regular one, poked all over with a knife
Bavarian Essence
6 large potatoes, quartered
6 carrots, cut into large chunks
2 onions, quartered
4-6 cloves fresh garlic, thinly sliced
2 tbsp fresh herbs, chopped (I used oregano and rosemary because that’s what I had)
1 tsp salt
1/2 tsp pepper
2 tbsp olive oil


Rub the poked deer with the essence and refrigerate overnight or at least for 2 hours.  Mix the potatoes, carrots, onions, garlic, herbs, salt, pepper and olive oil together and place on the bottom of a tajine.  Top with the deer, cover and roast in a 375 F oven for 1-1 1/2 hours.  Uncover and continue to roast for 30 minutes.