Ingredients:
- Roe haunch
- Bacon
- Lard
Marinade:
- 4-6 tbs of olive oil.
- ½ bottle red wine.
- 1 onion sliced.
- 3 sprigs parsley.
- 1 bay leaf.
- 8 peppercorns, crushed.
- ¼ tsp thyme.
Method:
- Pre-heat the oven to 190C/375F/gas mark 5
- Insert lard into the meat by making slits in the skin and pushing in the fat.
- Then cover the meat with bacon.
- Roast for 20 mins per 500g.
A roe haunch of a young roe will weigh only roughly 1 kg (2.2lbs). A young roe’s meat is extremely tender. If the haunch is off an adult deer (typically weighing between 2 and 2.5 kg then you should roast for 15 mins per lb. If you are in doubt as to the age of the deer then marinade, following the recipe above. Combine all the ingredients and mix well. Leave the haunch in the marinade for 24 hours before cooking.
