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Ingredients for 6 servings

servings
  • 2.6 lb (1.2 kg) ostrich thigh (approximately 12 pieces of 3.5 oz (100g) each)
  • 2 bottles of Côtes du Rhône wine (or tannic wine)
  • 17.75 oz (500 g) small waxy potatoes, washed
  • 5.25 oz (150 g) small pearl onions
  • 5.25 oz (150 g) mushrooms, peeled and cut into sections
  • 3.5 oz (100 g) small bacon lardons, blanched, sautéed in a pan and reserved
  • 5 shallots, peeled and sliced
  • 1 carrot, peeled and sliced
  • 0.7 oz (20 g) dried porcini mushrooms (if possible)
  • 2 garlic cloves, de-germed and cut in half
  • 1 bay leaf and a little thyme flowers
  • 2.8 oz (80 g) flour
  • 2 squares of dark chocolate
  • 1.75 oz (50 g) whole hazelnuts
  • Peanut and olive oil
  • Butter
  • Coarse salt, fine salt and pepper (coarsely ground and from the mill)