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Berlinann
Ostrich steak with blackberry sauce
A tasty recipe. The main course contains the following ingredients: poultry, celeriac (diced), crumbly potatoes (diced), dried thyme, cold butter (diced), shallots (chopped), wildfires (380 ml), red wine, blackberry jam, fresh ginger root (peeled and sliced), cinnamon stick, blackberries (150 g) and ostrich steaks (at room temperature).
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Ingredients
- 300 g celeriac in cubes
- 4 crumbly potatoes in cubes
- 1 tablespoon dried thyme
- 100 g cold butter in cubes
- 2 shallots shredded
- 1 pot wild fond 380 ml
- 150 ml Red wine
- 3 tablespoons Blackberry jam
- 3 cm fresh ginger root peeled and sliced
- 1 cinnamon stick
- 1 tray blackberries 150 g
- 4 ostrich steaks at room temperature
Kitchen Stuff
Directions
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Diced celeriac and potato in 15 min.
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Cook and drain.
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Add thyme and 25 g butter and puree vegetables with pestle.
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Flavor and keep warm.
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In the meantime, fry 15 g of butter in frying pan.
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Add the shallots and gently fry for 3 minutes.
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Add fondue, wine, jam, ginger root and cinnamon and bring to the boil.
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Simmer in a moderate heat sauce in 15 minutes to a third.
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Sieve the sauce, pan back and heat for a further 1 min.
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Lightly stir in 35 g of butter from the heat.
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Season with salt and pepper and stir with blackberries.
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Keep the sauce on the flame distributor.
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Spreading steaks with pepper.
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Heat remaining butter in frying pan and fry meat in 3-4 minutes.
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Wrap in aluminum foil.
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Distribute puree over four plates.
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Dice ostrich steaks with salt and place on puree.
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Eat Bram sauce on top and add it..
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Nutrition
525Calories
Sodium9% DV225mg
Fat34% DV22g
Protein84% DV42g
Carbs12% DV36g
Fiber8% DV2g
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