Roast roe deer is a succulent and tasty dish that brings the full flavor of hunting tradition to the table. The roe deer leg is flavored with crispy bacon, thyme, savory, and oregano, then slowly roasted in the oven with a delicious dry white wine. The final result is tender and flavorful meat, perfect for enjoying on special occasions.
Score the meat of the leg and lard it with bacon cut into sticks
In a bowl, mix a glass of oil with three of wine, the chopped herbs, salt, and pepper
Place the meat in this marinade and let it soak, covered and in a cool place, for at least one night
Lay the leg in a baking dish brushed with plenty of oil, cook in a preheated oven at 220 degrees for 10 minutes
Pour the marinade into the dish, lower the heat to 180 degrees, and cook for about half an hour, frequently basting the meat with the cooking liquid so it remains slightly rare
If you prefer it more cooked, keep it in the oven for another 10 minutes, but do not extend the cooking time further as the meat will harden
Remove from the oven, slice the leg, arrange the slices on a serving dish, and coat them with the sauce
Accompanying wines: Barbaresco DOCG, Chianti Classico “Riserva” DOC, Nardò Rosso “Riserva” DOC
Pan
Oven
Store in the refrigerator
Ideal for festive dinners
Italia
| Energy (kcal) | 119.64 |
| Carbohydrates (g) | 0.08 |
| of which Sugars (g) | 0.08 |
| Fat (g) | 4.24 |
| of which Saturates (g) | 1.35 |
| Protein (g) | 15.55 |
| Sale (g) | 0.05 |
