Roe deer leg in the oven

8 servings
2 days 3 hours


1. Peel and cut the onion into half rings. Fold all the marinade ingredients into a large dish and mix. Put the meat in the marinade and refrigerate to marinate for 2 days. Turn the meat a couple of times a day.

2. Turn on the oven 180 degrees. Prepare the tray and hose. Slice the smoked lard and place half of it on the bottom of the sleeve. Peel and squeeze the garlic through the press. Grease them with meat (can be stuffed). Top the lard with the cosulatin and cover with the second half of the lard. Cut the bell pepper into 4 parts and put it in the sleeve (to clean or not - this is already according to personal convictions). Put whole chili peppers there, too. If you clean, it will be very sharp, so for peeled peppers it is better to take half of one. Place the sliced tomato on the meat with the lard and squeeze in the lemon juice. You can also put pieces of lemon in your sleeve, it won't get worse. If desired, season the vegetables (salt, for example). a sprig of rosemary goes well into such dishes. Smell - the song will be .

3. Tie up the edges of the sleeve, pierce it with a toothpick or knife (so that there is room for steam to go out), put it in the oven for
1. 5 hours. After that, cut the sleeve, remove the top layer from the meat (lard, tomatoes, etc. ) and bring to the crust (20-30 minutes is enough for this, you can sometimes pour juice) .

4. Let the finished meat stand for 10 minutes in the room. And then you can cut and eat. Such meat is very successful and cold - for sandwiches and tortillas. Nice!