Auffen Ostrich Stew

For the Auffen ostrich stew, cut the cleaned ostrich meat into large cubes, and also dice the bacon and onions. Heat butter and oil, fry bacon cubes with onions and rosemary. After a few minutes, add meat pieces and brown on all sides. Add wine and bring to the boil briefly.

Reduce the heat and let the ragout simmer covered for 35 to 40 minutes on lowest heat. If necessary, pour in a little chicken soup from time to time. For the Auffen ostrich ragout, remove the rosemary sprig at the end, stir in some tomato paste and serve with polenta that is as soft as possible.

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