Venison roast
Instructions
Carve the meat of the leg and lardellatela with pancetta, cut into sticks.
In a bowl mix a glass of wine with three oil, chopped herbs, salt and pepper.
Put the meat in the marinade and let it season, covered and in a cool place for at least one night.
Place the leg in an oven dish brushed with plenty of oil, bake in preheated oven at 220 degrees for 10 minutes.
Pour the marinade into the Pan, lower the heat to 180 degrees and cook for about half an hour basting often the meat with the cooking liquid, thus is slightly underdone.
If you prefer more cooked, keep it in the oven for another 10 minutes, but not extend beyond cooking because otherwise the meat hardens.
Withdrawn from the oven, cut the leg into slices, arrange on serving dish and nappatele with the sauce.
Accompanying wines: Barbaresco DOCG, Chianti Classico Riserva "DOC", Nardò Red "reserve" DOC.
Ingredients and dosing for 6 persons
- 1 leg of venison
- 100 g of bacon
- 3 bicchieri of dry white wine
- Thyme
- Savory
- Oregano
- Olive oil
- Salt
- Pepper