Ingredients for 6 servings
- 1.2 kg (2.6 lb) ostrich thigh (approximately 12 pieces of 100g (3.5 oz) each)
- 2 bottles of Côtes du Rhône wine (or tannic wine)
- 500 g (17.75 oz) small waxy potatoes, washed
- 150 g (5.25 oz) small pearl onions
- 150 g (5.25 oz) mushrooms, peeled and cut into sections
- 100 g (3.5 oz) small bacon lardons, blanched, sautéed in a pan and reserved
- 5 shallots, peeled and sliced
- 1 carrot, peeled and sliced
- 20 g (0.7 oz) dried porcini mushrooms (if possible)
- 2 garlic cloves, de-germed and cut in half
- 1 bay leaf and a little thyme flowers
- 80 g (2.8 oz) flour
- 2 squares of dark chocolate
- 50 g (1.75 oz) whole hazelnuts
- Peanut and olive oil
- Butter
- Coarse salt, fine salt and pepper (coarsely ground and from the mill)
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