Skin the leg and trim it. Rub it with the pepper, salt and garlic. Take a small piece of either mai lai or mat hong (two special kinds of bamboo) and make a hole in the middle of it. Then sharpen a stick of common bamboo (mai kib).* Check that the stick fits easily into the hole in the first piece of bamboo. Push this same first piece of bamboo through the deer’s leg, as close as possible to the bone, then push the sharpened stick through the leg (from another angle, so that it passes through the hole in the first piece of bamboo, as shown in the drawing), to make sure that the meat is securely fastened.
Make the fire and roast the leg over it, turning it frequently. Baste it with the pork fat or butter until the meat is well done to a depth of
Slice the meat and put it on a platter. Garnish it with the chopped coriander and serve it with Nam Jeem and lettuce.
* Editors’ Note. Mai lai is a young shoot of the bamboo GIGANTOCHLOA NIGROCILIATA and mai bong is a piece of the thicker bamboo BAMBUSA TULDA. Mai kib refers to the common bamboo or to bamboo generally. This information is offered with some reservation since the nomenclature of the bamboos is a difficult subject.
© 1981 All rights reserved. Published by Prospect Books.