Ostrich neck Casserole
Ostrich, firstly, is actually a very tasty meat. It tastes somewhat like chicken...lol! Ok, it doesn't taste like chicken, but I couldn't resist the temptation. It is a very lean meat, possibly more lean than beef (therefore a fairly good alternative for those on some form of low cholesterol diet).And lastly, and most importantly, this cut of meat is an inexpensive alternative to the more luxurious ox tail that we seem to reserve for graduations and wedding rehearsals.
500g ostrich neck
2-3 rashers of bacon, diced
A glug of oil
1 onion, thinly sliced
30 ml cake flour
125 ml red wine
125 ml beef stock
2 medium carrots, chopped
1 stick celery, chopped
1 clove garlic, crushed
1 bay leaf
2 tablespoons cinnamon
5 ml dried thyme
5 ml chopped chilli
1-2 medium sized potatoes, cubed
- Preheat oven to 180C.
- 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 onion and set aside.
- Add remaining oil to the pan and brown ostrich neck in small batches until golden brown.
- Return bacon and onion to pan, sprinkle with flour and cook, stirring for 1 minute.
- Remove from heat and add the wine, stock, onion, carrots, celery, garlic, bay leaf, cinnamon, thyme and chilli.
- Stir until well combined.
- Pour into a casserole dish, cover and cook in the oven for 1½ hours.
- Add the potatoes and cook for a further 30 minutes or until potatoes are soft.