Leg of Fresh Meat with Quince Spice Sauce, Served with Napkin Dumplings and Root Vegetables

Place meat 2 days in advance. Wash meat, pat dry. Remove sinews, fat and skins from the meat with a sharp knife. Place the leg of the fresh meat in a bowl, add the game seasoning and pour the buttermilk over it. Cover and leave to stand in the refrigerator for 2 days, turning from time to time.

Preheat the oven to 160 degrees circulating air. Remove the meat from the stain and wash, pat dry. Peel the onions and garlic and cut into large pieces. Prepare soup greens accordingly, d. H. wash, peel, roughly chop. Set up a roaster and add clarified butter. Heat clarified butter. Season the meat with ground game spices, salt and pepper and sear it on all sides in the roaster over high heat. Add the prepared vegetables and sauté.

Deglaze with red wine, bring to the boil for approx. 3 minutes and pour in the prepared stock. Let everything boil again. Cover the roasting pan with the lid and simmer in the preheated oven for approx. 2 hours. Turn the meat after approx. 1 hour.

Heat the milk with butter in a small saucepan. Finely chop the parsley. Dice the rolls and place in a bowl. Separate eggs. Pour the warmed milk and butter mixture over the rolls. Season everything vigorously with salt, pepper and nutmeg. Add the chopped parsley and egg yolk, mix everything evenly and knead.

Put a large saucepan or roasting pan with water on the stove and bring to a boil. Beat the egg white with a pinch of salt to form the egg whites and pull loosely into the bread roll.

Prepare two large pieces of aluminum foil and cling film for each. Apply the bread roll mixture to the cling film. There must be space left at both ends of the cling film.

Shape the bread roll into a roll and wrap it in the cling film. Twist the ends together well and seal. Then wrap this roll in the aluminum foil and close it tightly by turning both ends. Place the roll in boiling water and simmer for about 40 minutes over medium heat with the lid closed. Water must no longer boil.

Peel the carrots and cut into strips. Heat the butter in a pan. Add the carrot strips and sauté. Sprinkle with a little sugar and let it caramelize. Deglaze the carrots with orange juice. Cut the vanilla pod lengthways and scrape out the pulp. Season the carrots with salt, pepper, vegetable spice mixture, vanilla pulp, honey and lemon zest and season to taste.

Let simmer gently over medium heat for about 10 minutes. Reduce the liquid a little by simmering. The carrots should be moistened with liquid at the end.

Mix the cornstarch with a little cold water until smooth.

Take the meat out of the oven and take it out of the roaster. Place the meat on a plate, cover with aluminum foil and let it rest for a while. Make sure that the meat does not get cold.

Puree the sauce until smooth with the hand blender. Season to taste with salt and pepper. Stir in the cornstarch and thicken the sauce with it. Bring the sauce to the boil over high heat for about 5 minutes. Finally add 2 tablespoons of quince jam and stir.

Take the napkin dumplings out of the water, turn them up and cut off the slices. Remove the meat from the bone and cut into pieces. Arrange everything together on a preheated plate and serve.