We clean the back leg of deer from films, rub with pepper and salt, coat with olive oil, sprinkle with dry thyme, place in an oven heated to 200 degrees.
- After 20 minutes, reduce the temperature to 180 degrees, put freshly cut sprigs of rosemary on meat, add three peeled and cut onions into quarters and six peeled carrots and cut into 3 parts. We pour red wine every 20 minutes.
- We take out meat and vegetables from the oven in 50-70 minutes depending on the size of the leg. The meat should remain red inside and be covered with a brown crust outside. We collect the remaining juice in a gravy boat and serve it to meat and vegetables.
As an extra side dish, we use green beans or baked potatoes, although it is not at all necessary. But pickled lingonberries or lingonberry jelly will decorate a roe very much!
This dish requires mature, complex red wine, for example, Chateauneuf-du-pape.
Roe deer meat can be replaced with lamb or young wild boar.
