Stuffed Ostrich Steak in Plum Wine Sauce

Coat ostrich steaks with hot mustard, season with salt, pepper and garlic granules. Cut pockets in the steaks. Roll up bacon and chard, fill in the pockets and close with a skewer.In a frying pan heat a little oil, fry steaks on both sides, then lift out of the frying pan. Clean onion, garlic and root vegetables, cut into rough cubes. Roast vegetables in the roast residue. Add chicken broth and red wine. Add steaks one more time and steam until tender with lid closed. Meanwhile, cook sweet potatoes in salted water until tender, peel and season with freshly grated nutmeg and salt before serving. In a frying pan, caramelize sugar in a little butter. Fry finely chopped onion. Add chopped garlic and ginger and a little bit of chili sauce and cassis liqueur and cook briefly. Add the pickled plums and cook briefly over. Crush the plum sauce, pass through a sieve, season with salt and thicken with pieces of ice-cold butter. Peel the tomatoes and form a rose from the shells, sprinkle with plum vinegar before serving. Arrange ostrich steaks with sauce, sweet potatoes and tomato rose on plates.

Red wine

Our tip: Use bacon with a subtle smoky note!

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