02-19-2005, 04:05 PM
[ul][li]2 pounds [#000000]Ostrich[/#000000] [li]1 tablespoon juniper berries, crushed [li]1 tablespoon black peppercorns [li]2 garlic cloves, coarsely chopped [li]1-1/2 cups dry red wine [li]2 to 3 tablespoons olive oil [li]2 cups celery, cut into 1-inch diagonals [li]6 to 8 peeled small boiling onions [li]3/4 to 1 cup beef stock [li]salt and pepper [li]1/2 cup freshly hand picked shamrocks (for garnish) [/li][/ul]
Directions: [ol] [li]Remove all connective tissue and/or fat from your meat and cut into 1 inch cubes. [li]In a non-aluminum bowl, combine the meat, juniper berries, peppercorns and garlic. Add 1 cup of the red wine. Cover and marinate in the refrigerator for 2 to 3 hours, or overnight. [li]Drain off the marinade and discard. Heat the olive oil in a heavy skillet over high heat and brown the Ostrich. Add the celery and onions. Add the remaining 1/2 cup red wine and 3/4 cup beef stock. Cover and bake in a preheated 350°F oven for 45 minutes, or until tender, adding the remaining beef stock during baking if necessary. [li]Remove from the oven. Season with salt and pepper and serve. Garnish serving plate with shamrocks and have a happy St. Patrick’s day! [/li][/ol]
Directions: [ol] [li]Remove all connective tissue and/or fat from your meat and cut into 1 inch cubes. [li]In a non-aluminum bowl, combine the meat, juniper berries, peppercorns and garlic. Add 1 cup of the red wine. Cover and marinate in the refrigerator for 2 to 3 hours, or overnight. [li]Drain off the marinade and discard. Heat the olive oil in a heavy skillet over high heat and brown the Ostrich. Add the celery and onions. Add the remaining 1/2 cup red wine and 3/4 cup beef stock. Cover and bake in a preheated 350°F oven for 45 minutes, or until tender, adding the remaining beef stock during baking if necessary. [li]Remove from the oven. Season with salt and pepper and serve. Garnish serving plate with shamrocks and have a happy St. Patrick’s day! [/li][/ol]