Ostrich-rose with bigarde-sauce

Ingredients for Ostrich-rose with bigarde-sauce

Instructions for Ostrich-rose with bigarde-sauce

To prepare the Ostrich-rose with bigarde-sauce recipe, please follow these instructions:

Peel citrus fruits and remove the white membrane. Cut the shell in super thin strips and give them a rehash in water. Rinse with cold water and dripping of in sight. Arrow and chop the onion finely. Brown the meat on both sides of the fat in a pan.

Take the meat up and stir onion and sugar in. Let it karamellisere. Add the white wine and let it cook down by half. Add the broth, juice from appelsinen and half the lemon. Put the meat back into the Pan and boil under log in about 10 minutes on each side, for the flesh is pink.

Take the meat up and keep it hot. Smooth with corn flour into a thin sauce. Add the Orange/cirtron-strips and season with salt and pepper and, if desired. orange liqueur.

Cut the meat into thin strips and put them taglagt on a platter. Pour a little sauce over and garnish with orange slices and half the beans, a bit of watercress. Server rest along the sauce and roasted potato wedges.