Ostrich leg stew

Directions

1. Melt the lard in a roasting pan or large casserole (this needs to be large enough to hold the ostrich leg).

2. When hot, add the ostrich leg and fry until nicely browned on all sides.

3. Remove from the pan and set aside.

4. Add the onion and fry briefly until softened.

5. Add the ostrich leg back to the pan and pour over the white wine.

6. Bring to a simmer, cover with a lid and cook for 60 minutes, or until the ostrich is cooked through.

7. Transfer the ostrich leg to the oven pre-heated to 170°C and roast as you finish the sauce.

8. To the pan juices add the cream then season with salt and black pepper before adding the thyme and garlic.

9. Mix the cornstarch to a slurry with 2 tbsp water and stir into the sauce.

10. Simmer gently until thickened. In the meantime, heat the beans.

11. Melt the butter in a pan, add the beans and toss to coat in the butter.

12. Carve the ostrich leg and serve accompanied by the beans, white sauce and boiled rice.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!