Mouflon leg with bacon, mushrooms and beans

Ingredients for 3 servings:

• 850 g mouflon leg(s)
• 1 jar beef stock
• 1 solo garlic
• 2 carrots
• 1 bay leaf
• 1 pinch(s) rosemary
• 1 onion(s)
• 1 liter buttermilk
• Salt and pepper from the mill
• 1 piece(s) Clarified butter
• ¼ small celeriac
• 400 g green beans
• 200 g mushrooms
• 100 g bacon cubes
• 6 dumplings
• 1 tsp sour cream
• 1 shot of sauce thickener

Instructions

Working time approx. 1 hour 10 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 2 hours 10 minutes

Skin the mouflon leg and marinate it in buttermilk for 1-2 days. Cut the carrots into strips, prepare 1/2 onion and 1/4 celery whole. Thinly slice the garlic clove and hide it inside the leg (pierce it or use the muscle strands). Season the leg with salt and pepper and brown it in clarified butter in a covered pan. Then add the beef stock, carrots, onion, celery, bay leaf, and rosemary. Simmer gently over low heat, stirring every 10 minutes. Cooking time: approx. 55-60 minutes. Leave the lid on. Meanwhile, bring the beans to a boil and then drain through a sieve. Quarter the mushrooms, dice the other half of the onion, and set aside the bacon. Place the dumplings on the pan. 10 minutes before the end of the cooking time, fry the bacon, onion, and mushrooms, then add the green beans. Brown everything and serve immediately. Remove all leftovers (carrots, onions, etc.) from the pan. Mix the meat juices with the cream and gravy thickener and serve with the leg.