Roast Venison Haunch
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- venison haunch
- white wine
- salt
- garlic
- lard (manteca de cerdo)
Instructions
- Marinate the venison haunch in white wine, salt, and garlic for several hours.
- Remove from the marinade and coat thoroughly with lard (manteca).
- Place in the oven and roast until done.
- Serve with its natural pan juices and a green salad.