Sauerbraten from ostrich

Ingredients for 5 servings:

• 1 kg ostrich fillet(s) (roast for pickling)
• 100 g smoked bacon
• 1 tbsp oil
• salt and pepper
• ¼ liter of water
• 1 tsp vegetable broth
• 3 tbsp flour
• 3 tbsp red wine
• 3 tbsp raisins
• ½ liter red wine
• ¼ liter vinegar
• 2 onions
• 2 carrots
• ½ tsp salt and pepper, white
• 1 tsp sweet paprika powder
• 1 pinch of clove(s), ground
• 1 pinch of nutmeg
• ½ tsp oregano
• 1 bay leaf
• 1 cup sour cream

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Mix red wine, vinegar, sliced ​​onions, 2 sliced ​​carrots, 3 finely diced garlic cloves, salt, white pepper, mild paprika, ground cloves, ground nutmeg, oregano, bay leaf, and sour cream to make a marinade. Place the meat in a container and cover with the marinade. Let it marinate in the refrigerator for a day. Brown the bacon, add oil, sear the meat, season with salt and pepper, and deglaze with water and 2/3 of the marinade. Simmer over low heat for 1 1/2 hours. Remove the meat, let it rest for a while, and cut into nice slices. 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, and season again. Return the meat to the sauce, heat through, and serve.