Sliced ​​from Bouquet

Summary

Ingredients

• 800 g ostrich fillet (s), fillet
• 4 medium onion (s)
• 2 cloves garlic)
• 2 cl whiskey
• 200 ml white wine
• 3 cups whipped cream, 50%
• salt and pepper
• olive oil
• Flour, for binding

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Instructions

1. Chop the meat and fry in small portions briefly and very hot in olive oil. This works best in a really hot stainless steel pan. Put the finished meat aside on a plate and let it rest briefly.
2. Turn down the stove, take the hot pan off the stove for a moment. There should be quite dark frying residues in the pan. Keep inside! Put some oil in the pan again and add the onions with the crushed garlic. When the pan is not that hot anymore, return to the stove and cook the onions until soft. Most of the roasting loosens.
3. In the meantime, season the roasted meat heartily with salt and pepper.
4. When the onions are ready, deglaze with the whiskey. When the whiskey has evaporated, add white wine and let it boil down. When the wine is almost gone, add the cream and bring to the boil. Thicken with flour as desired. To do this, stir the flour in a little cold water until creamy and free of lumps and then further dilute the paste with the sauce until you can safely tip the whole thing to the hot sauce. You have to estimate the amount of flour or, if necessary, approach it in portions so that the sauce does not turn out to be a pudding.
5. Put the meat in the sauce. Then season again with salt and pepper.
6. You can either serve ribbon noodles or rice, depending on your taste.