Roast roe deer

Preparation:

Preparation: Incise the meat of the leg and lard it with the bacon cut into sticks. In a bowl, mix a glass of oil with three glasses of wine, the chopped aromatic herbs, salt and pepper. Put the meat in this marinade and let it flavor, covered and in a cool place, for at least one night. Place the leg in a pan brushed with plenty of oil, cook in a preheated oven at 220 degrees for 10 minutes. Pour the marinade into the container, lower the heat to 180 degrees and cook for about half an hour, often wetting the meat with the cooking liquid, in this way it is slightly rare. If you prefer it more cooked, keep it in the oven for another 10 minutes, but don't cook it any longer because otherwise the meat will harden. Remove from the oven, cut the leg into slices, arrange them on a serving plate and coat them with the sauce. Accompanying wines: Barbaresco DOCG, Chianti Classico "Riserva" DOC, Nardò Rosso "Riserva" DOC.