John Myers
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Ostrich with Red Wine Sauce Meets Lukewarm Vegetable Salad
The perfect ostrich with red wine sauce meets lukewarm vegetable salad recipe with a picture and simple step-by-step instructions.
Fan potatoes:
- 10 Pc. Potatoes
- 1 Pc. Garlic
- 1 Pc. Rosemary
- Thyme
- Fresh smooth parsley
- Olive oil
- Salt
- Pepper
Ostrich fillets:
- 1 kg Ostrich fillet
- Mustard
- Salt
- Pepper
Red wine sauce:
- Tomato paste
- Venison Seasoning
- 250 ml Red wine
- 50 ml Port wine
- 50 ml Sherry
- 1 Pc. Garlic
- 1 Pc. Shallot
- 3 tsp Currant jam
- Thyme
- Salt
- Pepper
- Sugar
Salad:
- 3 Pc. Red onions
- 2 Pc. Carrots
- 250 g Sugar snap
- 2 bunch Asparagus green
- 6 n.B. Garlic
- 250 g Brown mushrooms
- 1 Pc. Red pointed peppers
- 1 Pc. Pointed peppers yellow
- Olive oil
Red wine sauce:
- Fry the onions in butter until translucent and caramelize with sugar, add the Knofi and all the other ingredients. Sauce over medium heat n.B. Let it reduce, if necessary thicken with flour or cornstarch.
Ostrich fillets:
- Season the bouquet with salt and pepper, rub the mustard all around and fry for approx. 3.5 minutes on each side at level 5 – then continue cooking in the oven at 80 degrees to a core temperature of 63 – 65 degrees .
Salad:
- For the salad, peel the green asparagus in the lower area, cut off the asparagus tips – set aside – fry all the other ingredients one by one in olive oil until firm to the bite and season with salt and pepper – season to taste. Heat the salad again shortly before serving. Fry the asparagus tips separately, also season with salt and pepper.
Fan potatoes:
- Mix all ingredients for the fan potatoes. Cut into the potatoes in a fan shape, drizzle with the herb-oil mixture, place close together in a baking dish and bake at 175 degrees for approx. 45-60 minutes.
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