Cuisse de chevreuil rôtie, sauce poivrade

• 2 kg (4 lb 8 oz) leg of venison, plus 500

The day before, make small cuts all over the leg and insert the pieces of pork fat.

To make the marinade, combine the onion, carrot, red wine, bay leaves, vinegar and cracked pepper in a bowl and mix well. Marinate the venison for 24 hours in the refrigerator, turning the leg over regularly, so that the marinade is distributed evenly.

The next day,