Mouflon Ragout in Dark Sauce

Wash the meat, pat dry and rub with salt and pepper. Cut into bite-sized cubes. Peel and dice the vegetables. Peel and chop the garlic. Wash the herbs, shake dry and chop.Heat the olive oil in a roasting pan and sauté the mouflon cubes vigorously in it. Add the vegetables, garlic, herbs and bay leaves one by one and sauté while stirring. Pour in the red wine and simmer for about 30 minutes. Add the game stock and simmer for another 30 minutes.Remove the meat, rosemary stems and bay leaves from the pot. Puree the rest into sauce and stir in the cocoa powder. Season to taste with salt, pepper and balsamic vinegar. Add the ragout to the sauce and heat through. Serve with ribbon noodles.

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