For the marinade, stir together the mustard, oil and garlic and brush the fat and tendons with it. Season with finely ground berries and grains and top with the herbs.
Place the meat with the bacon slices, which should be thinly sliced. Then wrap the roast in aluminum foil and let it rest overnight in the refrigerator.
Beat the egg whites from the egg whites and knead with the salt. This is best done by hand. If the salt dough is still too crumbly, add a few tablespoons of water.
Line a baking sheet with aluminum foil or baking paper and spread salt about 1/2 cm thick about the size of the roast. Place the leg on the salt bed and carefully cover with the remaining salt. Put in the cold oven and set top and bottom heat to 180 °. After 80 minutes, turn off the oven and let the leg rest in it for another 30 minutes. The meat then had a core temperature of 77 - 80 ° C.
When it comes to cooking time, it`s not the weight, but the format that counts. My roast was 9-10 cm high in the middle. That is important, length and width are not important.
Chisel the salt crust all around and remove the roast from the salt dough, cut into slices about 1 cm thick and serve.
As a side dish, butter beans or broccoli with carrot boats and boiled potatoes or spaetzle.
Of course, a game sauce is also included. A home-cooked game stock is invaluable as a basis for this. Those who do not have access to them have to fall back on appropriate ready-made funds.
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