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Home > Restaurants > Recipes > Venison Cuit au Foin

Venison Cuit au Foin

Provided by: Chef Liz Johnson

Photo by Bobby Doherty/New York Magazine
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A leg of lamb can be substituted.

Salt crust dough (this recipe should be doubled for the venison):
5 cups AP flour
3 cups kosher salt
5 egg whites

8 lbs. venison leg (or a 5-lb. leg of lamb)
1 tbs. canola oil
Large handful hay (if you can’t find hay, and happen to be in the country, pick some long grass and wash it carefully before drying it in the oven at 250 degrees for about 2 hours)
Salt and freshly ground black pepper
1 egg, beaten


Dough: Combine the flour, salt, and egg whites with 1½ cups water in a large bowl and knead until it forms a dough. Chill for 1 hour.

Meat: Season the leg with salt and pepper. In a large skillet or under the broiler, heat the oil and sear the leg all the way around until brown. Remove from the pan. Preheat the oven to 425 degrees. Divide the dough in half, and roll out 2 ovals ½-inch thick on parchment paper. Place 1 sheet of parchment paper with the dough onto a large cookie sheet pan, set the leg in the center, and stuff the hay underneath, around the sides, and on top of the leg. Place the remaining dough on top and seal around the sides to completely enclose the leg. Brush the dough with an egg wash. Bake in the oven for 1 hour and 45 minutes to 2 hours and 15 minutes, or until the internal temperature reaches 125 degrees (or bake for 1 hour if using a leg of lamb, or until the internal temperature reaches 125 degrees). Allow the leg to rest for 20 to 25 minutes before breaking open the crust. (Published 2016)