4 oranges, preferably untreated
200 g rolled barley
2 tablespoons olive oil
100 ml white wine
300 ml poultry broth
4 tablespoons maple syrup
1 tablespoon butter
2 sprigs thyme
1 roasted saddle of fresh shoat
deprived of sinews and skins (approx. 400 g)
4 heaped tablespoons Ras el Hanout
Oil for frying
Wild jus (pre-cooked or homemade)
16 spears green asparagus
2. Heat olive oil in a saucepan, add the rolled barley rinsed in cold water and sauté. Deglaze with white wine and boil down completely.
4. Season with maple syrup and salt, add fresh thyme leaves and finally fold in butter and orange zest.
6. Cut away the lower third of the green asparagus. Cook in boiling sugar-salt water until al dente, rinse with cold water.
Arrange the rolled barley on the plates, garnish the top with some orange zest. Salt the pieces of meat and cut them in half crosswise once. Cut into equal slices and distribute. Arrange four stalks of asparagus per serving, pour on game jus.
With her diverse training - including extensive TCM training - and her wealth of experience, Daniela Pfeifer is supporting people on the path to a healthier lifestyle. For many years, she has been dealing with the most diverse forms of healthy nutrition with her individual, holistic, well-founded and comprehensive approach. In lectures, courses, and team training sessions, she enthusiastically shares her knowledge of the value of healthy, natural foods and their effect on our bodies, mental performance, and emotional balance.
More info: www.daniela-pfeifer.at