Ostrich Steak with French Fries and Stuffed Cranberry Patissons

cook in the stove at 180 degrees for 10 minutes. Cut the peeled potatoes into strips, bake twice in deep fat and season with salt.

Cut the mini-patissons in half, scoop out the lower half with a Parisian spoon and blanch briefly in a salted water bath.

For the filling, caramelize sugar, fold in the cranberries, extinguish with red wine and red wine vinegar, season, fill in the bottom half of the mini-patissons and cover with the top half.

Arrange everything on a flat plate and garnish with some arugula leaves.

Our wine expert recommends a 97 Bay View, Chenin blanc, Longridge Winery from Stellenbosch/South Africa.

Patissons

Our tip: Use high-quality red wine for an especially fine taste!

Related Recipes:

Herb Mini DoughnutsFor the herb mini doughnuts, first melt the butter and allow to cool a little. Brush the mini doughnut tray... Braised Veal Shoulder Shank with Fries AnnaTrim veal shoulder shanks and tie with spaghetti. Put garlic whole, celery coarsely chopped, shallots clove... Beef Tenderloin on Colorful Vegetablesfry. Now add a flake of butter. For the sauce, extinguish the gravy with balsamic vinegar and red wine and... Fillet Steak with Cafe De Paris Butter with Potatoes with Sour Cream AndBeef tenderloin steaks: Roast the tenderloin steaks in clarified butter until golden brown on both sides. Add... Cured Knuckle of Pork with Baked Potatoes1. boil the stock with 150-200 ml of water in a roasting pan. Pour in the stock and cook quietly for 5-6... Gingerbread TiramisuBring the red wine to a simmer in a saucepan. Rinse the orange hot, cut the peel small and cut into tender... Stuffed Fries Duchesse(*) makes 24 pieces, should offer for 4 people. Soften the potatoes in salted water, uncovered, over medium... Beef Fillet with Feta Cheese on Spring VegetablesPreparation (about 45 min): Remove peel from potatoes, clean, cut in half lengthwise, score in a fan shape... Pork Fillet Stuffed with Wild Garlic, Ham and CheeseFilling: Chop the wild garlic, cut the ham into fine strips and the fontina into small cubes. Chop the shallot... Seeded Goose Breast with Raspberry Red Cabbage and Napkin DumplingsFor the inoculated goose breast, inoculate the goose breast with sour cherry brandy using a hypodermic needle...