Ostrich with port wine sauce

Recipe from: 6/15/1994 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • 1
    kg
    ostrich fillet
  • oil for frying
  • 1
    onion, finely chopped
  • 250
    g
    white mushrooms, finely chopped
  • salt and milled black pepper
  • 8
    phyllo pastry sheets
  • melted butter
  • SAUCE
  • 65
    ml
    sugar
  • 150
    ml
    port
  • 500
    ml
    beef stock
  • 15
    ml
    cake flour
  • 150
    ml
    water
  • 15
    ml
    port wine jelly
  • 125
    ml
    cream
 

Method

 
Cut ostrich fillet into large round medallions, each about 2 cm thick. In a heated cast-iron pan, seal ostrich medallions on both sides in heated oil and cool on a wire rack. Using juices from ostrich, sauté onion until light brown, then add mushrooms. Season and cook until juices have reduced. Cool. Butter phyllo sheets well and cut into 15 cm squares using two squares for each ostrich parcel. Place squares overlapping each other diagonally. Place ostrich medallions in the centre of phyllo and make a pyramid of mushroom on top. Gather phyllo together around ostrich and press gently together. Bake at 200 ºC until phyllo is golden, 7 to 10 minutes. SAUCE: Caramelise sugar in a cast-iron pan until dark brown. Add port carefully, mix to dissolve sugar. Add stock and bring to boil. Stir flour with water until smooth. Add to stock mixture with port wine jelly and cook until thickened. Stir in cream, bring to boil and serve immediately.
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.