January 31, 2015 4:35 pm
Updated: February 1, 2015 1:47 pm

RECIPE: Ostrich Stew

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WATCH: Mark Hills from Hills Foods offers his recipe for Ostrich Stew

Ingredients

  • 1 lb. cubed ostrich stew meat (leg meat)
  • ½ tsp  salt and a ½ tsp ground black pepper
  • ¼ cup of all purpose flour
  • 1 tbsp. olive oil
  • 3 tbsp. butter
  • 1 cup of dry red wine
  • 1 medium onion, coarse chop
  • 1 stalk of celery, coarse chop
  • 1 medium carrot, coarse chop
  • 1 medium parsnip, coarse chop
  • 2 cloves garlic minced
  • 1 cup turnip, coarse chop
  • 6 cups brown stock (either beef, chicken or game stock will be fine)
  • 4 sprigs fresh thyme (or ½ tsp dry thyme leaves)
  • 1 sprig fresh rosemary (or ½ tsp dry rosemary leaves)
    ¼ cup finely chopped parsley

Method

Season meat cubes with salt and pepper

Dust meat cubes with flour to coat evenly

Sauté the meat cubes in oil and butter until nicely y browned

Add red wine and stir to scrap anything stuck to pan and let reduce for one minute

Add enough stock to cover the meat. Bring to a boil and immediately turn down to simmer for 2 to 3 hours. Checking tenderness to assure it has become tender enough for your taste.

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While the meat is simmering away the liquid will reduce and intensify with the beefy/game flavour of the ostrich meat.

In a separate pan, sauté the onions, celery, carrot and parsnip in oil and butter. Sauté gently till translucent. A little browning doesn’t hurt and it will intensify the flavour too. Add garlic and finish.

Blanch the turnip in boiling water for about 3 minutes, drain and set aside till ready to add to pot.

When the meat becomes tender to your satisfaction combine all ingredients together. Let simmer at least another hour to allow all the flavours to meld together. Remember too, it tastes even better when reheated the next day.

Taste and adjust seasoning to your liking. Add parsley last minute prior to serving

Clarification of terms and ideas for substitution

Coarse chop means between a ½ inch and 1 inch cube size random cut is fine.

Leg cuts typically are most economical but more tender cuts could be used.

Don’t like red wine, white wine works or just sub with stock.

Cooking the turnip separately takes the slightly strong turnip flavour and tones it down without affecting the stew finish.

Many different vegetables could be added, it’s really up to you and what’s in your fridge. It is recommended to sauté to bring out more flavour and add an hour before service.

Mushrooms are a nice addition too. We recommend sautéing first allowing them to sweat and enrich the flavour. Again; adding an hour before service.

You may have a complete meal in the pot as is but adding parboiled potatoes will round it out nicely. Once added just simmer another half hour to let the flavours mingle while potatoes finish cooking.

If you prefer a thicker finish to your stew you may wish to add a thickening agent (incorporate flour and water or beurre manie *(butter and flour kneaded) but allow time for the flour to cook off by extending the simmering time.

Serves 4 to 6 depending on accompaniments.
Great over broad noodles, rice or your favourite mashed or smashed potatoes too. Just on its own with a fresh baguette can’t be beat!

Trouble finding ostrich? Go to www.hillsfoods.com for more information on a store near you.

More Global BC recipes are available here
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