Leg of deer roast

Private the leg skin, disossatelo and tie it with kitchen twine that's keeps its shape during cooking, so insaporitelo with salt and freshly ground pepper.

Do heat the olive oil in a pan and saucepan to heat the leg on each side.

Then passes the meat in the oven (180 degrees) and bake for an hour and three-quarters.

Wet repeatedly during cooking the roast with the cooking.

If the surface of the leg tends to darken too, after about an hour, cover the pan with a sheet of aluminum foil.

When the leg is ready, wrap it up in a sheet of aluminum foil and let it stand for 5 minutes.

After this time, remove the foil and wire, then sprinkle the leg with herbs and cut it into slices.

---NOTE.

Cooking venison roast requires attention and precision to obtain soft and juicy meat, especially in the case of pieces of meat of big dimensions, such as this leg of deer.

To check the exact cooking the meat using a special thermometer: meat is cooked and absolutely '' sterile '' only when it has reached in its central part, the temperature of 80 degrees.