Braised ostrich with beetroot

Ideas
6 servings Prep: 15 mins, Cooking: 1 hr 30 mins
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venison

By Food24 November 03 2009
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Ingredients (10)

45.00 ml oil
750.00 g ostrich — steak, cubed
45.00 ml flour — seasoned
6.00 baby onion — quartered
4.00 garlic — cloves, crushed
300.00 ml wine — red
30.00 ml fresh thyme
3.00 beetroot — raw, peeled and sliced into strips
30.00 ml tomato paste
250.00 g baby mushrooms
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Method:

Heat oil in an ovenproof casserole dish with a lid, on the stove.
Dust the meat with the seasoned flour, sauté in batches until brown and set aside.
Add the onions and cook for five minutes until golden brown.
Add the garlic and return meat to the dish and pour in wine.
Bring to the boil and add thyme, beetroot and tomato paste.
Cover and cook in a preheated 180 °C oven for an hour.
Add the mushrooms, cover and cook for a further 30 to 40 minutes until the meat and beetroot are tender.
Serve with mashed potatoes or rice.



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