Recipe Tip: Pink Roasted Loin of Mouflon

Instructions

1. Step 1

   Preheat the oven grill to its highest setting.

2. Step 2

   Season the loins with salt and pepper and rub with the chopped juniper berries. Set aside.

3. Step 3

   For the sauce, place the game bones in a roasting tin and grill for 30 minutes, turning several times, until well browned.

4. Step 4

   Meanwhile, heat the lard and clarified butter/oil in a large, deep, heavy-based pan with a lid over a high heat. Fry the vegetables for 10 minutes, until beginning to soften.

5. Step 5

   Reduce the heat, add the onion and garlic and fry for a further 7 minutes. Add the herbs and spices and the cranberry sauce. Pour in the wine and stock and add the roasted bones.

6. Step 6

   Stir, scraping up any browned bits from the base of the pan, season lightly and simmer, covered, over a low heat for 1 hour, adding a little water if necessary.

7. Step 7

   Remove the bones and bay leaves (discard), pour in the cream and sour cream and bring to a simmer. Use a hand-held blender to blend to a smooth purée.

8. Step 8

   Pass through a sieve if necessary, season to taste and keep warm.

9. Step 9

   For the mouflon, preheat the oven to 120°C. Heat the olive oil in a large, heavy-based ovenproof frying pan. When hot, add the loins and sear on all sides until browned all over (about 8 minutes).

10. Step 10

    Transfer to the oven and cook for about 10 minutes (for pink), or until cooked to your liking.

11. Step 11

    Take out, covered with baking paper, and leave to rest for at least 8 minutes. Slice on the diagonal into into 1.5cm thick slices.

12. Step 12

    Serve with spaetzle or fried potato noodles and red cabbage.

13. Step 13

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14. Step 14

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15. Step 15

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16. Step 16

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17. Step 17

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