Stuffed Roast with Lavender Honey Gratin
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- Cut the leg of deer into a diamond shape with a sharp knife.
- 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)
- 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.
- 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.
- 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.
- 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.
- Let the roast rest for a few minutes before slicing.
- (Great side dish: apple in balsamic vinegar and hazelnut potatoes)
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