Pink Roasted Loin of Mouflon

Pink Roasted Saddle of Mouflon

© Stine Christiansen

Pink Roasted Saddle of Mouflon

Pink Roasted Saddle of Mouflon

© Stine Christiansen

For the mouflon loin

Ingredients (Serves 6)

1.5
kg
mouflon (or lamb/mutton) loin
8
juniper berries, finely chopped
salt
pepper

For the sauce

Ingredients (Serves 6)

1
kg
game bones, coarsely chopped
1
tablespoon
lard
1
tablespoon
clarified butter (or vegetable oil)
75
g
parsley root, chopped
75
g
celery, chopped
150
g
carrot, chopped
100
g
leek, sliced
2
red onions, chopped
3
clove(s)
garlic, chopped
1
bunch(es)
lemon thyme (or 1 bunch thyme and a grating of unwaxed lemon zest)
2-3
stalk(s)
parsley, chopped
5
juniper berries, chopped
3
bay leaves
1
tablespoon
cranberry sauce
350
ml
red wine
250
ml
beef stock
125
ml
whipping cream
125
ml
sour cream
olive oil
salt
pepper
  • Preheat the oven grill to its highest setting.
  • Season the loins with salt and pepper and rub with the chopped juniper berries. Set aside.
  • For the sauce, place the game bones in a roasting tin and grill for 30 minutes, turning several times, until well browned.
  • 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.
  • 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.
  • 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.
  • 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.
  • Pass through a sieve if necessary, season to taste and keep warm.
  • 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).
  • Transfer to the oven and cook for about 10 minutes (for pink), or until cooked to your liking.
  • 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.
  • Serve with spaetzle or fried potato noodles and red cabbage.

 

 


FIND OUT MORE

  • Fennel 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.
  • Curry 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.
  • Carpaccio 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.
  • Venison 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.
  • Grilled 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.