Maybok in apple-cranberry sauce
On May 1st, the close season for roe deer ends. Then there are again the very delicate Maiböcke.
We take a deer-leg and set off the same. On request, this is also the butcher or game dealer. I basically do not marinate game to get the good game taste. The lump is rubbed all around with a mixture of salt / pepper, a little pimento and crushed laurel.
In a roasting pan, we give the bone with 2 to 3 pitted and cut into large slices of apples, about 200 g of dried or frozen cranberries, a few larger pieces of carrot, a glass of mulled wine. So that the later sauce is creamy (without flour!) We add another 2 to 3 sliced potatoes.
The meat (without sautéing) in the roasting pan and at about 140 degrees gaaanz slowly let himself smuggle to himself. Depending on the thickness of the club about 2.5 to 3.5 hours. Now and then pour over the liquid. Leave the lid on the roasting pan! If necessary, add some broth - or add some more wine.
When the club is ready, (make a tasting!) Remove from the roasting pan and warm in the oven off.
Remove the bone from the roasting pan. Drain off the liquid. For setting the sauce, purée some of the fruit / vegetable and tie the sauce.
If you want more sauce, e.g. for spaetzle with wild sauce the next day, you can also extend with some cranberry juice. A little whipped cream and finished is a wonderful mayor's dish. I also like to serve fried Brussels sprouts and good spaetzle.
