Deer Neck With Tomato Sauce

Preparation:

Preparation: Spread the boned meat on the work surface, spread it with the mustard, finally sprinkle it with salt. Season the meat with the freshly ground pepper, the powdered ginger and the finely chopped shallot. Finally distribute the basil leaves on the slice of meat and roll it up tightly. Tie the roll with kitchen thread, forming many coils at a distance of about 2 cm from each other. Place the roll in a pyrophile and put it in the oven (200 degrees), letting the meat cook for about half an hour, and brushing it from time to time with melted butter. After this time, wrap the roll in aluminum foil and let it rest in the turned off oven for 20 minutes. Prepare the sauce: brown the garlic clove and the onion in a saucepan with the olive oil over moderate heat for 5 minutes. Add the necessary salt. chopped herbs and tomatoes, peeled and seeded and diced. Leave to flavor all together for 10 minutes, then serve together with the sliced meat and jacket potatoes.