Mouflon Ragout with Onion and Bacon Tubular Noodles

60 min, elaborate Cut meat into small cubes. Peel onion and garlic clove, cut into small pieces. Heat a little oil in a saucepan, fry onion and garlic in it until brown. Remove the onion-garlic mixture and fry the finely diced meat in the saucepan. Add the paradeis pulp. Extinguish with red wine, add onion repeatedly, pour in beef broth. Season with salt and pepper, add bay spice, cranberries and block chocolate and simmer until soft.

Lift out the meat, whisk the sauce and strain through a sieve. Repeat meat in the sauce form. Melt cornstarch flour in water, mold into sauce and bubble once. Season again.

For the tubular noodles:

Coarsely grate the potatoes, add the flour, egg butter, milk and yeast to make a smooth dough. Leave to rise for about half an hour with the lid closed. Cut bacon into fine cubes and roast until crisp. In the rendered fat, lightly brown chopped onion and leek strips, then cool. Mix bacon, onion and leek with crème fraîche and parsley. Knead the dough repeatedly, roll out thinly and cut into squares. Place a little filling on the dough squares and shape them into tubular noodles. Brush with melted butter and fill into a greased baking pan and bake at 160 °C for about half an hour until golden brown.

Serve the mouflon ragout with onion-bacon tubular noodles.

Drink:

Our tip: Use bacon with an egg.

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