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The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
How it's done
Soak the prunes in wine for approx. 1 hr.
Cut lengthwise into the middle of the meat using a thin knife, work the knife back and forth a few times until the incision is approx. 4 cm wide. Drain the prunes (set the wine aside for the sauce), stuff the prunes into the meat using a spoon. Coat the meat with honey and thyme, season.
To oven-roast, place the meat on a baking tray. Heat the clarified butter and pour over the meat. Brown the meat in the centre of an oven preheated to 220°C for approx. 10 mins. Reduce the temperature to 180°C and roast for a further 30 mins. (core temperature approx. 60°C). Cover and leave the meat to rest for approx. 10 mins. before carving.
Simmer the reserved wine and stock for approx. 5 mins. Mix the butter and flour, add to the pan, simmer the sauce for approx. 5 mins. while stirring, add the thyme and season.
|Serve with:||Spätzli or noodles.|
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