Ostrich stew
Instructions
Collect the herbs (Bay leaf, cloves, Sage and Rosemary, juniper berries, cinnamon, nutmeg) in a very thin gauze bag and close it well at the top.
Finely chop carrots, celery and onion, put them in a pan with high edges add 4 tablespoons oil and FRY to moderate flame.
Cut the meat into large cubes and sprinkle with flour 16.
In a pan heat three tablespoons of olive oil and meat saucepan.
Passed the cubes in the bowl of sauce, add the wine, vegetable broth, tomato paste, the bag of spices, salt and pepper.
Cover and cook on moderate heat for 40 minutes.
Accompanying wines: Roero Superiore DOC, Rosso Conero DOC, Lizzano Rosso DOC.
Ingredients and dosing for 4 persons
- 500 g of ostrich muscle
- 200 g of tomato paste
- 50 cl of white wine
- 50 cl of vegetable broth
- 2 carrots
- Celery
- Onion
- Aromas
- 7 tablespoons of olive oil
- Flour
- Salt
- Pepper