Ostrich Neck Casserole
Ingredients
| 500 g | Ostrich neck | |
| 2-3 | Rashers of bacon, diced | |
| a glug | 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 | 30 ml | Cinnamon |
| 5 ml | Dried thyme | |
| 5 ml | Chopped chilli | |
| 1-2 | Medium sized potatoes, cubed |
Instructions
- Preheat oven to 180 degrees C.
- 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 1 1/2 hours.
- Add the potatoes and cook for a further 30 minutes or until potatoes are soft.