African Stews > Ostrich Stews

Ostrich Stew with Red Wine and Mushrooms Recipe

Ingredients with Measurements:
- 2 lbs ostrich meat, cut into bite-sized pieces
- 1 cup red wine
- 1 cup beef broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 oz mushrooms, sliced
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste

Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid

Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven, heat the olive oil over medium-high heat.
3. Add the ostrich meat and brown on all sides. Remove from the pot and set aside.
4. Add the onion, garlic, carrots, and celery to the pot and sauté until softened.
5. Add the tomato paste and stir to combine.
6. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
7. Add the bay leaves, thyme, salt, and pepper. Stir to combine.
8. Return the ostrich meat to the pot and bring the mixture to a simmer.
9. Cover the pot with the lid and transfer to the preheated oven.
10. Bake for 2-3 hours, or until the ostrich meat is tender.
11. In the last 30 minutes of cooking, add the sliced mushrooms to the pot.
12. Remove the pot from the oven and discard the bay leaves.
13. Serve hot with your choice of side dishes.


Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
325°F
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 350
Fat: 12g
Protein: 45g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 500mg

Substitutions for ingredients:
- Beef or venison can be substituted for ostrich meat.
- Chicken or vegetable broth can be substituted for beef broth.
- Button mushrooms, shiitake mushrooms, or portobello mushrooms can be used instead of sliced mushrooms.

Variations:
- Add diced potatoes or sweet potatoes to the pot for a heartier stew.
- Use white wine instead of red wine for a lighter flavor.
- Add a can of diced tomatoes for a more tomato-based stew.

Tips and tricks:
- Brown the ostrich meat in batches to ensure even browning.
- Use a good quality red wine for the best flavor.
- Let the stew cool completely before storing in the refrigerator or freezer.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.

Presentation ideas:
Serve the stew in individual bowls with a sprinkle of fresh herbs on top.

Garnishes:
Fresh parsley or thyme can be used as a garnish.

Pairings:
Serve the stew with a crusty bread or over mashed potatoes.

Suggested side dishes:
Roasted vegetables or a side salad would pair well with this stew.

Troubleshooting advice:
If the stew is too thin, simmer it on the stovetop until it thickens to your desired consistency.

Food safety advice:
Make sure the ostrich meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
Stews have been a popular dish for centuries, with variations found in many cultures around the world.

Flavor profiles:
This stew has a rich and savory flavor, with notes of red wine and mushrooms.

Serving suggestions:
Serve this stew on a cold winter night for a comforting and hearty meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Savory, Rich, Earthy, Herbal, Aromatic, Tangy