Preparation

Clean and wash the meat very well and set aside.
Season the meat with crushed garlic, salt and oil, place it on a baking sheet and let stand for 1 hour.
Turn the oven on to 230 ° C and let it warm up.
Take the meat in the oven and let it roast for approximately 1 hour, turning the meat from time to time.
Drizzle the meat with the orange juice and let it cook for another hour or until golden and the sauce is refined.
Serve with white rice or boiled potatoes.

Ingredients

  • 1 kg of venison
  • 8 cloves of crushed garlic
  • 2 tablespoon salt
  • 4 tablespoon olive oil
  • Juice of 2 oranges
  • 1 teaspoon pepper