An emblematic roast from the Peruvian Amazon, with lean, juicy meat and deep seasoning. Wine, annatto, garlic, and Amazonian cilantro form an aromatic marinade that concentrates in the oven. Bold, festive, and distinctly jungle-born—a dish meant to be served hot and enjoyed slowly.
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Use only picuro meat from a verifiably legal source. Pat it thoroughly dry, trim away any obvious tough connective tissue, and make spaced shallow cuts across the thickest parts without cutting through the meat. Keep the raw meat and its juices separate from ready-to-eat foods.
Mix the red wine, ground garlic, annatto, Amazonian cilantro, pepper, salt, and half the oil into a reddish aromatic marinade. Rub it thoroughly over the meat, working it into the shallow cuts, and marinate under refrigeration for 45 minutes.
Preheat the oven to 200°C. Coat a baking tray with the remaining oil, arrange the picuro with all its marinade, and pour the beef broth around it. Roast for 35 minutes, basting the meat with the pan juices about twice so the surface does not dry out.
Continue roasting for another 10–15 minutes, basting once more with the pan juices, until the surface is well browned and the thickest part of the meat reaches at least 74°C internally, measured with a thermometer. Do not rely on color alone: wild game meat should be cooked thoroughly.
Remove the roast from the oven and let it rest for 10 minutes before slicing. Serve hot with the concentrated pan juices spooned over the top. The proper result is fully cooked yet still juicy meat, with a browned surface and a pronounced Amazonian cilantro aroma. And that’s it—an Amazonian roast made for a generous plate and a long meal.
