Stuffed Roast with Lavender Honey Gratin

Summary

Ingredients

• 1 roe leg, 2 - 2.5kg
• 150 g honey
• 2 tablespoon lavender flowers
• 1 tablespoon salt, coarse
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ cayenne pepper
• Pepper, ground white
• 1 carrot (s)
• 2 onions)
• 0.5 ½ celeriac
• 1 bottle light beer
• 1 teaspoon tomato paste
• 1 liter broth
• 1 sprig thyme
• 3 tablespoon oil (safflower oil)
• 6 sprigs lavender

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Instructions

1. Cut the leg of deer into a diamond shape with a sharp knife.
2. Heat honey in a saucepan. Meanwhile, put lavender flowers without stems in a pan and heat dry in the oven (top heat only) for 1-2 minutes. Crush the flowers in a mortar. Add the lavender flowers to the honey and let it steep for 15 minutes. Then pass the honey through a fine sieve. (Ready-made lavender honey can also be used, but does not give the full lavender taste)
3. Mix 3 tablespoons of lavender blossom honey with the coarse salt, paprika, cayenne and white pepper. Rub or brush the roast vigorously with the honey seasoning. Place the roast on a wire rack.
4. Peel and roughly dice the carrots, onions and celery. Put the vegetables with a little oil in the fat pan of the oven preheated to 170 degrees.
5. Place the wire rack with the roast on top. After 15 minutes add tomato paste to the roasted vegetables and pour in the broth. Pour a little beer over the roast every 15 minutes. The roast stays in the oven for 90 minutes.
6. 15 minutes before the end of the cooking time, brush the roast again with the honey wort, but do not pour it over any more.
7. Let the roast rest for a few minutes before slicing.
8. (Great side dish: apple in balsamic vinegar and hazelnut potatoes)