Roasted Deer Leg
1.
Remove impurities from the venison leg meat, wash and cut into large pieces, and place in a basin.
2.
Remove the onions and carrots separately, wash and slice them. Wash celery and cut into sections. Put them all in a venison basin. Add salt, monosodium glutamate, cooking wine, and pepper, and marinate for 4 hours.
3.
Put the marinated venison in a baking tray, add a little water and oil, and roast on the oven until the venison is reddish-brown.
