Lean Amazonian game, marinated and roasted until golden outside and tender inside. Red wine, garlic, and sachaculantro bring a deep, wild edge that sticks with you. Steady heat, a proper rest, and clean slices—this is how you honor majaz.
Clean the majaz leg, trimming tough excess fat or membrane, and make shallow cuts in the meat. Season with part of the salt, pepper, and cumin; those cuts help the marinade enter without tearing the piece apart.
Mix the red wine, part of the vegetable oil
Turn what you find into an experience you can actually bring to your kitchen.
Place the majaz on a tray, pour the beef stock around it, and add the remaining vegetable oil. Roast at 180°C for 75 minutes, basting the meat with its juices every 20 minutes, until golden and firm but not dry.
While the roast finishes, peel the yuca and boil it with the water and salt for 22 minutes, until tender in the center. Drain and keep warm.
Take the majaz out of the oven and let it rest for 12 minutes before slicing. This rest keeps the juices from spilling onto the board.
Slice the roasted majaz cleanly and serve it hot with the yuca and the tray juices spooned over the top. The meat should be golden, aromatic, and tender to the bite.
