Doe on the spit
Instructions
Maturation: 5 days at the bottom of the refrigerator longer marinating.
Stake the chamois with thigh fat fillets, add salt, pepper, sprinkle with rosemary leaves, before pouring with a mixture of oil and vinegar and let it marinate for 4 hours drawing it from time to time.
Drain, pepper, wrap it in a sheet of aluminum foil and cook in a hot oven bathing every once in a while the paper with some milk to make it burn.
Almost finished cooking remove the paper, salt the meat, sprinkle with a little oil and Brown it over high heat.
Ingredients and dosing for 8 persons
- 1 deer thigh
- 100 g of bacon
- 3 sprigs of rosemary
- Little of milk
- Wine vinegar
- Olive oil
- Salt
- Pepper