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 Fresh saddle of shoat in Ras-el-Hanout coat  by Daniela Pfeifer Fresh saddle of shoat in Ras-el-Hanout coat  by Daniela Pfeifer Fresh saddle of shoat in Ras-el-Hanout coat  by Daniela Pfeifer

by Daniela Pfeifer

Fresh saddle of shoat in Ras-el-Hanout coat

Lesezeit: 3 min.

Ingredients: for 4 servings

Orange rolled barley:

  • 4 oranges, preferably untreated

  • 200 g rolled barley

  • 2 tablespoons olive oil

  • 100 ml white wine

  • 300 ml poultry broth

  • 4 tablespoons maple syrup

  • Salt

  • 1 tablespoon butter

  • 2 sprigs thyme

Meat:

  • 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)

Asparagus:

  • 16 spears green asparagus

  • Sugar

  • Salt

  • Butter

Preparation:

1. Wash oranges until hot. Squeeze three oranges and thinly peel one orange with a zester, then fillet it. Squeeze the remains well and add to the squeezed juice of the other oranges (yields about 200 ml).

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.

3. Bring to a boil with 200 ml of orange juice and 300 ml of poultry broth and let everything swell on gentle heat for about 20 minutes. Chop the orange fillets and add them.

4. Season with maple syrup and salt, add fresh thyme leaves and finally fold in butter and orange zest.

5. Divide the meat into four portions, roll all around in Ras el Hanout, including the cuts. Sear the meat briefly and vigorously on all sides in oil and then place in a preheated oven at 80 °C convection oven for 30 minutes. Then wrap in aluminum foil and let rest for 10 minutes.

6. Cut away the lower third of the green asparagus. Cook in boiling sugar-salt water until al dente, rinse with cold water.

7. Before serving, toss briefly in lightly browned butter (also called nut butter) and heat through.

Dressing:

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.

daniela pfeifer portrait

About the author

Daniela Pfeifer


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

Food images © Halali