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Ostrich fillet with coriander and red wine

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Ingredients for 2 servings:

  • 500 g ostrich fillet(s) (fillet)
  • 30 ml olive oil
  • 200 ml red wine, not too dry
  • 3 tsp coriander
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the meat and sear in a pan with olive oil. Season with salt and pepper. Pour in the wine, bring to a boil, cover, and simmer the meat for 20 minutes over low heat. Add the coriander and reduce the liquid for another 20 minutes over low heat. Coriander is a matter of taste, so start with 2 teaspoons of coriander and season to taste. Serve with dill-covered potatoes or salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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