Ingredients :
• 3kg leg of venison
• 12 pieces of lard or fatty bacon
• 15ml (1 tbsp) freshly ground
black pepper
• 10ml (2 tsp) chilli powder
(optional)
• 5ml (1 tsp) dried thyme
• 5ml (1 tsp) dried sage
• 15ml (1 tbsp) vinegar
• 2 large onions, sliced
• 3 bay leaves
• 6 cloves garlic, peeled
• 5ml (1 tsp) whole black
peppercorns
• Stick of cinnamon
• 1 litre buttermilk
• 45ml (3 tbsp) oil
• 125g bacon or pancetta, diced
• 500ml (2 cups) beef stock
Directions :
Make cuts into the venison with a sharp knife, then lard it by tucking a slice of bacon or lard around the blade’s point, putting it into the cut, and drawing the knife out.
Rub the pepper, chili powder, thyme, and sage into the meat, and then let it rest for a half to an hour.
Combine the buttermilk, onions, bay leaves, peppercorns, garlic, and vinegar. Add the venison, coat completely, and marinate for at least two days in the refrigerator, turning the meat about three times.
Take the meat out of the marinade and use paper towels to pat it dry.Fry the bacon or pancetta for one to two minutes in hot oil in a big oven-safe saucepan. Add the venison, then brown it completely. Pour the stock on top, cover it, and place it in the 160°C-preheated oven. Turning once, roast for two to three hours until soft.