Fallow deer on the spit

Preparation:

Preparation: Aging: 5 days in the lower part of the refrigerator plus the marinade. Pat the deer leg with the lard into fillets, add salt and pepper, sprinkle with rosemary leaves, drizzle with a mixture of oil and vinegar and leave to marinate for 4 hours, turning it from time to time. Drain it, pepper it, wrap it in a sheet of aluminum foil and cook it in a hot oven, occasionally wetting the paper with a little milk to prevent it from burning. When almost cooked, remove the paper, salt the meat, sprinkle it with a little oil and brown it over high heat.