Name: Ostrich with port wine sauce
Yield: 6 servings
Cuisine: Bake
Ingredients: 1.00 kg ostrich fillet; oil for frying; 1.00 onion finely chopped; 250.00 g mushrooms finely chopped; salt and freshly ground black pepper; 8.00 phyllo pastry sheets; butter melted; 65.00 ml sugar; 150.00 ml port; 500.00 ml stock beef; 15.00 ml flour cake; 150.00 ml water; 15.00 ml jelly port wine; 125.00 ml cream

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Ingredients (14)

1.00 kg	ostrich fillet
	oil — for frying
1.00	onion — finely chopped
250.00 g	mushrooms — finely chopped
	salt and freshly ground black pepper
8.00	phyllo pastry — sheets
	butter — melted

SAUCE

65.00 ml	sugar
150.00 ml	port
500.00 ml	stock — beef
15.00 ml	flour — cake
150.00 ml	water
15.00 ml	jelly — port wine
125.00 ml	cream

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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.