Sumptuous Ostrich Stew Recipe | Food Network UK
This mouth-watering recipe is ready in just and the ingredients detailed below can serve up to 8 people.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.
Cooking tools:
- Fine-mesh sieve
- Microplane
- Kitchen scale
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Tongs
- Whisk
- Stove
- Stockpot
- Saucepan
- Skillet
- Mixing bowl
- Ladle
- Spoon
- Airtight container
- Refrigerator
- Freezer
Ingredients
- Rapeseed oil
- 3kg veal knucklebone – chopped
- 1kg beef shinbone – chopped
- 1 pig trotter – chopped
- 100g garlic cloves – skin on (around one bulb)
- 350g red onion or 1 large/2 small diced
- 3 fresh bay leaves
- 1 sprig of thyme
- Baking paper to make a cartouche
- 150g tomato puree
- 370ml Madeira
- 5L water
- 1 sprig rosemary
- 1 sprig thyme
- 3 bay leaf
- 1 cinnamon bark
- 1 star anise
- 180g leek (1 medium sized) – finely diced
- 150g celery (roughly 3 sticks) – finely diced
- 200g carrot (2 medium) – finely diced
- 250g red onion (1 medium) – finely diced
- 25g garlic (roughly four cloves) – grated/minced
- 1kg ostrich diced (diced is the name of the cut! You want this diced too) or venison shoulder
- Sea salt
- freshly ground black pepper
- 80g plain flour
- 1 flat tsp allspice
- 40g butter
- ½ bottle good Port
- 1.5L stock
- Peel of one orange
- 2 plums cut in half and de-stoned
- Fresh parsley
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