Maybe parry the meat, if necessary, skin it and put it in an appropriately sized saucepan. Pour the Burgundy and the finely chopped garlic cloves over it and let it steep for a night with the lid closed.
Clean the root vegetables and cut them coarsely into cubes.
Cut the bacon into small cubes and fry it in a large roasting pan. Add the meat rubbed with pepper & salt without liquid and fry it heartily all around at high temperature. Roast the root vegetables and “burn off” with the paradeis pulp and the mustard. Extinguish with the strained marinade and cook a little bit.
Put it in the preheated oven at about 180 degrees. If necessary, add a little game stock or beef broth.
After about 2 hours, remove the roast from the stove and let it rest in the oven with the lid closed. Pass the sauce through a sieve and season with the juice of one lemon, pepper, salt, honey and Worchester sauce. Cut the roast into nice slices and glaze briefly in the sauce.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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