Ingredients with Measurements:
- 2 pounds ostrich stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or beef broth
- 1 cup dry red wine
- 2 apples, peeled and chopped
- 2 tablespoons chopped fresh sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the ostrich stew meat and cook until browned on all sides, about 10 minutes.
4. Pour in the chicken or beef broth and red wine, and bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 hour.
6. Add the chopped apples, sage, salt, and black pepper, and simmer for another 30 minutes.
7. In a small bowl, whisk together the cornstarch and cold water until smooth.
8. Stir the cornstarch mixture into the stew and simmer for an additional 10 minutes, or until the stew has thickened.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 40 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 15g
- Protein: 40g
Substitutions for ingredients:
- Ostrich stew meat can be substituted with beef or venison stew meat.
- Dry red wine can be substituted with beef or chicken broth.
Variations:
- Add chopped carrots and celery for a heartier stew.
- Use pears instead of apples for a different flavor profile.
- Add a splash of balsamic vinegar for a tangy kick.
Tips and tricks:
- Brown the ostrich stew meat in batches to ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking.
- For a thicker stew, add more cornstarch and water mixture.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in bowls with a sprinkle of chopped fresh sage on top.
Garnishes:
- Chopped fresh sage
Pairings:
- Serve with a crusty bread or mashed potatoes.
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Garlic mashed potatoes
Troubleshooting advice:
- If the stew is too thin, add more cornstarch and water mixture.
- If the stew is too thick, add more broth or wine.
Food safety advice:
- Make sure the ostrich stew meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Ostrich meat has been consumed for thousands of years in Africa and is now becoming more popular in other parts of the world.
Flavor profiles:
- The ostrich meat is lean and tender, while the apples add a sweet and slightly tart flavor. The sage adds an earthy and savory note.
Serving suggestions:
- Serve in bowls with a side of crusty bread or mashed potatoes.
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