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.
| Ingredients (6 servings) | ||
|---|---|---|
| 1.5 | kg | mouflon (or lamb/mutton) loin |
| 8 | juniper berries, finely chopped | |
| salt | ||
| pepper | ||
| Ingredients (6 servings) | ||
|---|---|---|
| 1 | kg | game bones, coarsely chopped |
| 75 | g | parsley root, chopped |
| 75 | g | celery, chopped |
| 150 | g | carrot, chopped |
| 100 | g | leek, sliced |
| 1 | tablespoon(s) | lard |
| 1 | tablespoon(s) | clarified butter (or vegetable oil) |
| 2 | red onions, chopped | |
| 3 | handful | garlic, chopped |
| 1 | bunch | 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(s) | cranberry sauce |
| 350 | ml | red wine |
| 250 | ml | beef stock |
| 125 | ml | whipping cream |
| 125 | ml | sour cream |
| olive oil | ||
| salt | ||
| pepper | ||
