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Ostrich neck casserole

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 16
Servings 4


  • 1 kg ostrich neck
  • 30 ml oil
  • 3 medium onions, thinly sliced
  • 30 ml cake flour
  • 250 ml red wine
  • 125 ml chicken stock
  • 2 medium carrots, chopped
  • 1 stick celery, chopped
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 cloves
  • 3 ml ground nutmeg
  • 3 ml dried thyme
  • 3 ml chopped chilli
  • 150 g button mushrooms, halved


Preheat oven to 180 °C.
Trim meat of excess fat and sinew, then cut into cubes.
Heat half the oil in a large, heavy-based pan.
Add bacon and fry over medium heat until brown. Remove with a slotted spoon.
Add onion and cook until soft and golden.
Remove and set aside.
Add remaining oil to the pan and brown ostrich neck in small batches.
Return bacon and onion to pan, sprinkle with flour and cook, stirring for 1 minute.
Remove from heat and add the wine, stock, onion, carrot, celery, garlic, bay leaf, cinnamon stick, cloves, nutmeg, thyme and chilli.
Stir until well combined.
Pour into a casserole dish, cover and cook in the oven for 1 1/2 hours.
Add the mushrooms and cook for a further 30 minutes.

Read more on: bake  |  sauté


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