Recipe Tip: Pink Roasted Loin of Mouflon
Top Recipe for 6 Persons. All ingredients and tips for getting it right. The mouflon, a type of wild sheep, was introduced to Burgenland in Austria by aristocratic hunters, and today gourmets can enjoy its outstandingly fine and tender meat. If you can't get mouflon, just use quality lamb or mutton.
- 1 ½ kgmouflon (or lamb/mutton) loin
- 8juniper berries, finely chopped
- 1 kggame bones, coarsely chopped
- 1 tablespoonlard
- 1 tablespoonclarified butter (or vegetable oil)
- 75 gparsley root, chopped
- 75 gcelery, chopped
- 150 gcarrot, chopped
- 100 gleek, sliced
- 2red onions, chopped
- 3 clove(s)garlic, chopped
- 1 bunch(es)lemon thyme (or 1 bunch thyme and a grating of unwaxed lemon zest)
- stalk(s)parsley, chopped
- 5juniper berries, chopped
- 3bay leaves
- 1 tablespooncranberry sauce
- 350 mlred wine
- 250 mlbeef stock
- 125 mlwhipping cream
- 125 mlsour cream
- olive oil
Step 1Preheat the oven grill to its highest setting.
Step 2Season the loins with salt and pepper and rub with the chopped juniper berries. Set aside.
Step 3For the sauce, place the game bones in a roasting tin and grill for 30 minutes, turning several times, until well browned.
Step 4Meanwhile, 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.
Step 5Reduce 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.
Step 6Stir, 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.
Step 7Remove 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.
Step 8Pass through a sieve if necessary, season to taste and keep warm.
Step 9For 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).
Step 10Transfer to the oven and cook for about 10 minutes (for pink), or until cooked to your liking.
Step 11Take out, covered with baking paper, and leave to rest for at least 8 minutes. Slice on the diagonal into into 1.5cm thick slices.
Step 12Serve with spaetzle or fried potato noodles and red cabbage.
Step 13Fennel and Sausage Risotto Fennel and pork is a match made in heaven, as Italian cooks know – Italian sausage is often flavoured with fennel seeds. We bring those classic flavours together in this creamy risotto. Risotto
Step 14Curry Dip Serve it in the summer with a barbecue or serve it in the winter with fondue... This versatile curry dip is a great accompaniment to meat – and to all sorts of vegetables, from raw to roasted. Snack
Step 15Carpaccio of Venison Loin The quick searing creates roasted aromas that give the venison carpaccio a deeply savoury note. The starter is served with hazelnuts and blueberry vinaigrette. Game
Step 16Venison Shoulder in Chocolate Chilli Sauce A classic venison stew gets an exciting new twist with the addition of cumin, chilli and a touch of chocolate. Game
Step 17Grilled Boar Cutlets with Herbs Tender meat calls for delicate herbs! We serve these cutlets with lots of fresh seasonal herbs. If you fancy, you can sprinkle some chopped roasted hazelnuts on top. Game