A recipe for a roast from deer leg – long marinated in an aromatic marinade, but full of flavors.
Ingredients
Marinade
- Deer leg, 1 kg (approx.)
- Ground lemon pepper, 1 teaspoon
- Ground black pepper, 1 teaspoon
- Whole juniper berries, 7 grains (crushed)
- Garlic, 2 cloves
- Whole allspice, 7 grains
- Dried bay leaves, 7 pieces
- Worcestershire sauce, 5 tablespoons
- Dry red wine, 100 ml
- Salt, a pinch
Additionally
- Olive oil, for frying
- Dried mushrooms, a handful
Preparation
- Mix all the marinade ingredients thoroughly.
- Wash and dry the meat, then place it in the marinade. Put it in the fridge for 3 days. On the second day, add the dried mushrooms to the marinade.
- Heat olive oil very hot in a large skillet. Remove the meat from the marinade and sear it thoroughly. Transfer to a roasting dish, pour over the marinade.
- Place in an oven preheated to 210°C (410°F). Roast for 30 minutes. Then reduce the temperature to 180°C (350°F) and roast for another 2 hours.
- After this time, remove the meat. Let it rest for 10 minutes. Slice and serve.
