Rinse and dry the leg of venison (skinned), season all over with salt and season with pepper. Mix the kitchen herbs with the olive oil and spread on the meat. Wrap the bacon slices around the leg and pin them with toothpicks (if they are too short, don’t worry, they can be left free on the bottom). Cook in the oven at 150 degrees for about 45 to 50 minutes. Serve with spareribs.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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