Ostrich Roast
Ingredients:
Ostrich roast marinated
|
1000
gr. |
| Potatoes oven baked |
600 gr. |
| Celery |
150
gr. |
| Baby Carrots |
150 gr. |
| Onion |
150
gr. |
| Red wine |
100 ml |
| Parsley |
5
gr. |
| Water |
50 ml |
| Olive Oil |
100 ml |
| Salt, Pepper |
|
|
 |
First marinate the meat (see instructions). Put 3 spoonfuls
of olive oil in the saucepan and fry the meat for a few seconds.
Place the carrots, onions and celery in baking pan and on
top of these, place the meat. Next add the red wine and water.
Bake the meat in the oven in 220 - 250 degrees C for 10 -
15 minutes and then in 140 - 160 degrees C for 50 - 60 minutes.
When meat is ready let it cool down and then cut in thin slices.
Put the cooked vegetables in the blender, blend well and strain
in a small saucepan. Add little bit of red wine and bring
the sauce to boil until it thickens.
Note: Cooking time is based
on 50 - 60 minutes for each kilo of meat.
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