Pre-Grilled Ostrich casserole
Serves 4 - 6

With Red Wine Sauce
Casserole 500g pre-grilled ostrich cubes
2 onions, chopped
2 cloves garlic, chopped
2 sticks celery, chopped
2 medium carrots, peeled and chopped
Oil for frying
2 bay leaves
2 potatoes, par boiled, peeled and cubed
Salt and black pepper to taste
Chopped parsley or rosemary for garnish

For the red wine sauce
1 onion, finely chopped
2 cloves garlic, chopped
30 cherry tomatoes
5ml dried thyme (or 2-3 sprigs of fresh thyme)
750ml red wine
250ml chicken stock
Salt and pepper to taste

Start with the red wine sauce - In a medium sized saucepan, sauté the onion, garlic, cherry tomatoes and thyme for about 10 minutes.
Add the red wine and chicken stock. Bring to the boil and reduce for another 10 minutes. Strain and set aside.
Heat the oil in a heavy based casserole pot and sweat the onion, garlic, celery and carrot until softened. Add the bay leaves and red wine sauce and bring to the boil.
Adjust the seasoning. Add the pre-grilled ostrich cubes and potatoes. Bring to the boil and simmer for 5 minutes. Serve garnished with chopped parsley or rosemary.
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