Roast Leg Of Venison

Preparation:

Preparation: Remove the skin from the leg, bone it and tie it with kitchen string to keep its shape during cooking, then season with salt and freshly ground pepper. Heat the olive oil in a pan and brown the leg over high heat on all sides. Put the meat in the oven (180 degrees) and cook for an hour and three quarters. During cooking, repeatedly wet the roast with the cooking juices. If the surface of the leg tends to darken too much, after about an hour cover the pan with a sheet of aluminum foil. When the leg is ready, wrap it in aluminum foil and let it rest for 5 minutes. After this time, remove the foil and the string, then sprinkle the leg with herbs and cut it into slices. --- NOTE. Roasting game requires attention and precision to obtain soft and juicy meat, especially in the case of large pieces of meat, such as this leg of fawn. To check exactly the cooking of the meat, a special thermometer is used: the meat is cooked and absolutely ''sterile'' only when it has reached a temperature of 80 degrees in its central part.