Sauerbraten from Bouquet

Summary

Ingredients

• 1 kg ostrich fillet (s) (roast for pickling)
• 100 g bacon, smoked
• 1 tablespoon oil
• salt and pepper
• 0.25 liter ¼ water
• 1 teaspoon vegetable stock
• 3 tablespoon flour
• 3 tablespoon wine, red
• 3 tablespoon raisins

For the marinade:

• 0.5 liter ½ red wine
• 0.25 liter ¼ vinegar
• 2 onions)
• 2 carrot (s)
• 0.5 teaspoon ½ salt and pepper, white
• 1 teaspoon paprika powder, noble sweet
• 1 pinch clove (s), ground
• 1 pinch nutmeg
• 0.5 teaspoon ½ oregano
• 1 bay leaf
• 1 cup sour cream

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Instructions

1. Red wine, vinegar, onions (sliced), 2 carrots (sliced), 3 cloves of garlic (finely diced), salt, white pepper, mild paprika, mixed cloves, mixed nutmeg, oregano, bay leaf and sour cream in one Mix the marinade. Put the meat in a container and cover with the marinade. Let it soak in the fridge for a day.
2. Sear the bacon, add the oil, sear the meat, season with salt and pepper with water and deglaze 2/3 of the marinade.
3. Let simmer for 1 1/2 hours over low heat.
4. Take out the meat, let it rest a little and cut into nice slices.
5. Add the vegetable stock (instant powder), flour, red wine and raisins to the sauce, season with salt, pepper and the remaining ingredients, simmer for about 10 minutes, then season again.
6. Put the meat back in the sauce, let it get hot and serve.