Ostrich stew

Venison
 

Recipe from: 4/1/2004 12:00:00 AM
Preparation time: 15 minutes
Cooking time: 25 to 30 minutes
 
 

Ingredients

 
  • oil for sautéing
  • 1
    kg
    ostrich fillet, cubed
  • 15
    small onions
  • 50
    ml
    port
  • 250
    ml
    beef stock
  • 25
    ml
    lemon juice (use more if desired)
  • 6
    cloves garlic, crushed
  • 150
    g
    walnuts, finely chopped
  • 5
    ml
    lemon or orange zest
  • 3
    cloves
  • 1
    stick cinnamon
  • 30
    ml
    butter
  • 10
    ml
    cornflour
Servings: Change Serving
 
 

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.
 

Read more on: stew  |  sauté
 

 
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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