Roasted Deer leg

Hello All! A roast is always well received, especially if it is a Deer leg! Succulent and delicious, it will require some help from Grandma, as it is not the easiest dish to make. However, with a little hard work, anything is possible!

Ingredients

• 1 Small Deer leg
• 30 g of Butter
• A glass of Bird or OX stock
• Water
• Cut celery sticks
• 1 Teaspoon of flour
• 1 Teaspoon with grains of Green pepper or 1 teaspoon of ground Black pepper

For the Marinade:

• Onions
• 1 to 2 Tablespoons of Olive or Peanut oil
• Bay leaves
• Parsley spring
• 1 Glass of Red wine
• 1 Tablespoon of black pepper corns

Recipe

Step 1:

You will need to start preparing this dish 1 to 3 days in advance.

Before cooking the Deer, marinate it for a few days in order to keep it moist. To prepare the marinade, peal and cut the onion into slices, fry it in oil until it starts to brown, then add the bay leaves, parsley, wine and peppercorns. Boil the contents for 5 minutes, then add 6 more drops of water and continue to boil the ingredients with the pan covered for 15 minutes. Allow the contents to cool before using them. Put the liquid in a flat dish, then place the deer on top and let it marinate for 2 to 3 days. From time to time, turn over the meat in order to ensure it is thoroughly marinated. This marinade, which does not contain vinegar, gives the Deer a delicious taste. When you roast the deer, pre heat the oven to 190°, thermostat 5.

Step 2:

The second step is to remove the meat from the marinade and dry it - make sure you keep the marinade as you will need it for the sauce!

Wrap the meat in oiled brown paper then place it in a baking tray. Place it in the oven and cook the meat for 25 minutes for every 450g of weight, or 20 minutes for every 250g of weight if the leg weighs more than 4kg. Remove the paper and save the juice from the meat, then you need to rub the meat with butter and cook for 30 minutes longer.

Step 3:

Finally, bring the marinade to boil along with the stock or water and celery sticks.

To make the sauce, remove the meat from the baking tray, and add the juices from inside along with some flour and the marinade in order to make a great sauce! Add the green peppercorns and reduce the sauce to a syrupy consistency, before serving separately.

Variation: To enrich the sauce, you can add a little double cream! This recipe is also great for Hare, which is the recipe I will be putting in the next article!

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