Recipe: Ostrich Stew with Vigneronne Sauce

Name: Estouffade d'Autruche à la Vigneronne
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 6 portions
Ingredients: 1,2 de cuisse d'autruche (12 morceaux de 100 gr environ)2 bouteilles de vin de côtes du Rhône (ou de vin tannique)500 g de pommes grenailles lavées150 g de petits oignons «grelots»150 g de champignons de paris épluchés et taillés en tronçons100 g de petits lardons blanchis, sautés à la poêle et réservés5 échalotes épluchées et émincées1 carotte épluchée et émincée20 g de cèpes secs (si possible)2 gousses d'ail dégermées et coupées en 21 feuille de laurier un peu de fleur de thym80 g de farine2 carrés de chocolat noir50 g de noisettes entièresHuile arachide et d'olivesBeurreGros sel et sel fin et poivre (mignonnette et du moulin)

By chef patrick ★ ★ ★ ★ ★ 4.2/5 (11 reviews) Meat

Prep 60 min

Cook 120 min

Total 3h

Servings 6 serv.

Ingredients for 6 servings

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

Step-by-step directions

THE DAY BEFORE
In a large container arrange your ostrich pieces, sliced shallots and carrots, dried porcini mushrooms, thyme, bay leaf, garlic, 10g coarse salt, 1 tablespoon coarsely ground pepper, then pour the 2 bottles of wine, cover and let marinate at least overnight in the refrigerator.
THE SAME DAY
a) Drain the ostrich pieces on one side and the garnish on the other, reserving the wine.
b) Preheat your oven to 180°C (gas mark 6).
c) In a large oven-safe pot heat 30g butter and 1 tablespoon oil (or duck fat), then place your ostrich pieces and brown them until they have a nice color. Reduce heat then add your garnish and cover. Let sweat for 10 minutes, add your flour and mix.
Let cook 5 minutes and add the wine from your marinade. Bring back to a boil, cover and put in the oven for 2 hours cooking the first hour at 180° and the second at 150°C (gas mark 5).
Meanwhile we prepare our garnish
a) In a sauté pan put your small onions, cover with water, salt, pepper, add 1 sugar cube and a little butter then let cook (check doneness by piercing a small onion with a needle) and drain them.
b) In a pan put a little butter and oil, quickly sauté your mushrooms, salt and pepper then add your onions and small lardons, drain and set aside.
c) In a little water (to cover) cook your potatoes, salt, add a little thyme, 1 bay leaf and let cook until you can easily pierce them with a knife point, then drain them and while hot remove the skin and reserve.
d) In a small pan without fat pour your hazelnuts and stirring, toast them then pour them onto absorbent paper and reserve.
There your garnish is ready!
After two hours so