Ostrich stew

Ideas
5 servings Prep: 15 mins, Cooking: 30 mins
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Venison

By Food24 November 03 2009
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Ingredients (13)

0.00 oil — for frying
1.00 kg ostrich — fillet, cubed
15.00 onions — small
50.00 ml port
250.00 ml stock — beef
25.00 ml lemon — juice (to taste)
6.00 garlic — cloves, crushed
150.00 g walnuts — finely chopped
5.00 ml lemon — or orange, zest only
3.00 cloves
1.00 cinnamon — stick
30.00 ml butter
10.00 ml cornflour
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Method:

Heat the oil in a large pot and brown the ostrich pieces. Remove from the pan.
Sauté the onions until brown and remove from the pan.
Add the port to the pot and allow to simmer until the juices are reduced by half.
Add the beef stock, lemon juice and remaining ingredients, except the cornflour and seasoning.
Return the meat and onions to the pot and simmer over a medium heat for 10 minutes, stirring.
Mix the cornflour with a little water and stir to form a paste.
Add the paste to the stew and simmer for a further five minutes until it has thickened slightly.
Season to taste and serve over rice or mashed potatoes, garnished with citrus zest and fresh mint.



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