(Recipe #132, page 108)
The leg from a stag, especially if chased, has a somewhat gamy flavor, it is a good idea to marinate it in vinegar that has been brought to a boil with a couple of minced onions, 4 bay leaves, 4 cloves, and 8 peppercorns (that last two ground); pour enough to cover the meat half wayand let it stand for 3–8 days, turning it daily.
If it should be necessary to prepare such a leg fresh, omit the preliminary roasting and braise it slowly at the beginning. Otherwise follow the preceding recipe.
Translated by David Green.