Fontane’s Freshback

For the sauce, preheat the oven to 190 °C, shape the bones in the roaster and roast for about 30 min.

Finely dice roasted vegetables, add, roast for another 10 min, stirring in between, then stir in paradeis pulp, another 5 to 10 min in the stove.

Crush juniper berries, add, add 50 ml red wine, evaporate, repeat the process, then cover with water and gently simmer on the stove closed for about 1 hour. Pour everything through a sieve and cook open by half, keep the stock warm.

For the crust, fry grated brown bread in butter, first add red wine, then cinnamon, salt and pepper and egg yolks until you get a spreadable homogeneous amount. Refrigerate.

For the vegetables, peel turnips and cook in salted water until almost tender. Drain and toss in hot butter, sprinkle with sugar and glaze gently until light brown. Peel potatoes, cook in salted water, steam and mash so that coarse pieces remain.

Heat milk with salt and nutmeg and add.

Heat the broiler in the oven. Cut fillet into 8 medallions, season with salt and pepper and sear briefly on both sides in lard. Place on a baking tray. Form 1 cm thick cookies from the brown bread mixture and place on the fillets. Bake under the broiler, or in the hot stove until golden brown.

Drain the lard from the frying and pour the game stock into the frying pan, bring to the boil, season with salt and pepper and juice of one lemon na

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