Venison with wild garlic sauce

This recipe is one of the most concise and easy. The amount of ingredients for the meat is minimal; you also don't have to put a lot of effort. In addition to the described method, the proposed dish can be prepared in the country, using the grill.

Ingredients

• 1.5 kilograms of boneless deer leg;
• 150 milliliters of olive oil;
• 50 grams of wild garlic;
• 1 fresh lemon
• salt to taste.

Directions

1. Rinse the meat, make several cuts so that the piece can be expanded into a layer 2.5-3 centimeters thick.
2. Salt the meat as you used to, rub well with half the amount of olive oil. Check that the oil is suitable for high temperature processing.
3. Preheat the skillet to high heat. If you are going to cook in a thin frying pan, grease it with oil, for a cast iron pan this is not required. Fry the venison on both sides until golden brown. Then, transfer to a tray and bake in the oven at 180 ° C for 50-60 minutes.
4. Toward the end of cooking, make a sauce - cut the wild garlic, put in a small saucepan, squeeze lemon juice to the greens, salt and punch with a vertical blender until smooth. Then pour in the other half of the olive oil - about 75 milliliters and stir.
5. When the venison is baked, remove the tray from the oven, remove the meat, and let it rest for 10 minutes. After that, the venison can be cut into portions and served with a sauce over the top. For garnish you can choose fresh vegetables, rice or potatoes.