Ostrich Ragout with Mushrooms
Ingredients
- Ingredients
- 400 grams Ostrich (food group)
- 1 Tomato
- 150 grams Pearl onion
- 150 grams button Mushroom
- 1 garlic clove
- 1 Tbsp clarified butter
- 1 tsp Tomato paste
- 1 tsp Pastry flour
- salt
- peppers
- 1 generous pinch grated Lemon peel
- 1 generous pinch ground allspice
- 250 milliliters dry Red wine
- 250 milliliters Chicken broth
- 1 tsp chopped parsley
Preparation steps
Rinse the ostrich fillet, pat dry and cut into 3 cm (approximately 1 inch) pieces. Rinse the tomato, cut in half, remove the stalks, and cut the pulp into small cubes. Peel the pearl onions and cut in half or quarters. Trim the mushrooms and cut in halves or quarters. Peel the garlic and chop finely.
Heat the butter in a pan and fry the ostrich fillet in it until brown, and remove from the pan. Add the pearl onions to the same pan and fry briefly. Add the tomato paste and saute briefly. Add the ostrich fillet back into the pan, season with salt and pepper, sprinkle with lemon zest and allspice, and pour the red wine and poultry broth. Add the mushrooms and simmer together for about 5 minutes over low heat. Mix in the tomato, and season the sauce. Serve sprinkled with parsley.