Leg of Deer or Leg of Lamb Deer Fashion

If you have a leg of deer, do not marinate it; it would spoil its wonderful natural flavor. Simply roast it on a rack and deglaze the pan with half white wine and half stock, reducing well. If you can only use a leg of lamb, choose the classic method of marination, this time in white wine to obtain a sauce chevreuil; do not omit the Madeira, and use marc or whiskey as spirit. As vegetable, serve whatever you like, a gratin, a polenta, a dish of