Springbok Leg in Salt Crust with Rosehip Sauce

A delicious strawberry recipe!

(*) For about 10-12 people.

Remove the hip and tube bones from the springbok leg, remove the tendons from the meat and season with black pepper, wrap the leg in a well-watered pork net.

Knead together sea salt and egg white and a tiny bit of water so that it is just wet and easy to shape. Form the salt in the size of the leg about 1cm thick on a baking sheet. Place the leg of pork on it, add the juniper berries, the fir branch and the kumquat slices and cover it evenly with the remaining salt all around.

Place in the oven at 220 °C, bake for 5 minutes, then turn the heat down to 180 °C and bake for another 40 minutes. Remove from the oven and rest for 10 min. so that the gravy does not run out when cutting.

For the rosehip sauce, boil oranges, port wine, raspberry vinegar and juice of one lemon, rosehip pulp and sugar cubes and add game stock, boil repeatedly and add butter with a blender. Season with salt and pepper.

To serve, transfer the leg to a platter, preferably with the salt crust, and in front of the guests, beat the salt crust with a sturdy kitchen knife and carve the springbok leg.

As a side dish, broccoli cooked in salted water with almond butter and sweet potatoes is exceptionally well suited.

Related Recipes:

Pickled Leg of LambLeave the leg of lamb in the pickle for two days, then remove and rub dry. Lard with bacon. Heat the lard and... Chicken Breast Fillet with Corn CrustFor the chicken breast fillets with corn crust, season the fillets, fry and remove.pour a little water... Meadow Chicken Leg Braised in Storm with Bacon ApplesFor the Meadow Chicken Leg Braised in Storm, flour the chicken legs, sear on both sides in a roasting pan with... Braised Shoulder of Roebuck with Cranberry Casserole, Celery PureeWrap the shoulder meat into a roll and tie with spaghetti. Season with salt and pepper and fry in oil until... Farfalle with Pork Ragout*4-6 servings 1. Cut the pork rind from the pork shoulder into small pieces, make a diamond-shaped incision... Gitzi with Cinnamon Red Wine SauceGitzi, written German kid and in the Ticino cuisine the popular Capretto, one prepares in principle like young... Stuffed Pork Roulades in Mushroom SauceFor the pork roulades, first prepare the filling. To do this, finely mince the meat, mix well with the... Pork Medallions with Fries DauphinPut the tomatoes briefly in boiling water, then peel, remove the seeds and cut into cubes. Soak the dried... Pike Perch in Potato Parmesan CrustFor the pike perch in potato-parmesan crust, it is best to let the fish fillets thaw overnight. The next day... Pork Tenderloin with GrainsFor pork tenderloin with seeds, season the tenderloins with salt and pepper. Chop sunflower, pumpkin and pine...