Clean the meat, remove pellicles and roast quickly from both sides on hot fat. Salt it, sprinkle with game spices, add vegetables cut in small cubes and stew. If necessary, baste with bouillon or water, turning the meat from time to time. Prepare roux out of butter and flour, then add clove, lemon zest and salt. Cook for about ten minutes. Season with sugar and lemon juice, add rosehip jam and grate in some gingerbread to make the sauce thicker. Cook for a short while. Take the meat out of the casserole, divide into individual portions and using a sieve, pour over it the rosehip sauce.
Side dish: different types of dumplings, potato croquettes