Roast Venison Haunch
Origin: Madrid, Spain
Source: Anonymous, 1920
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.