by Daniela Pfeifer

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.