1. rub the saddle of fresh roe with salt, pepper and 1 sliced clove of garlic. Heat 40 g fat in a large frying pan and sear the meat all over at a high temperature, remove and set aside.
For the sauce, brown and roast the fresh meat bones in 50 g fat. Skin and dice the garlic. Sauté the onion, garlic and vegetables except for the leek, add the paradeis pulp, deglaze 6 to 8 times alternately with red wine and water. Boil down, stirring very thoroughly so that nothing sticks.
3. add leek, fill up with clear soup, add spices and simmer all together with closed lid at low temperature for 2 to 3 hours, add a little water in between if necessary. Then strain the stock through a dish and boil it at high temperature, seasoning it with salt and freshly ground pepper. Knead the butter and flour together and thicken the sauce with it. Season with port wine.
While the stock is simmering, cook the mushroom sauce. Clean mushrooms and cut into slices. Heat fat in a high frying pan, sauté onion cubes, then mushrooms. Extinguish with white wine, add whipping cream and cook at high temperature until thick without curdling the whipping cream. Season with the juice of one lemon, pepper, salt and garlic and place on a baking tray. Cool the mushroom farce in the refrigerator, then chop,
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