Ostrich Neck in Rich Red Wine Sauce

SERVES: 8
DIFFICULTY: Easy
PREP TIME: 25 minutes, plus overnight marinating time
COOKING TIME: 7–8 hours

INGREDIENTS

• 5 - 5.5 lbs ostrich neck, cut into 1.5 inch pieces
• Sea salt and freshly ground white pepper to taste
• Flour for dusting
• ½ cup olive oil
• 2 onion medium, sliced lengthways
• 5 pickling onions, peeled (optional)
• 5 carrots, chopped (optional)
• 2 Tbs orange zest
• 2 tsp thyme leaves, chopped

For the marinade, mix:

• 1 onion large, chopped
• 5 carrots large, chopped
• 2 celery large stalks, chopped
• 4-5 garlic large cloves, finely sliced
• 4 bay leaves
• 3 thyme sprigs
• 4 parsley sprigs
• 12 allspice berries
• 12 white peppercorns
• 4 Tbs red wine vinegar
• 1 Tbs orange zest
• 1 full-bodied red wine bottle

COOKING INSTRUCTIONS

• Place the ostrich neck in a large bowl and add the marinade. Stir, cover and chill overnight.
• Preheat the oven to 225F. Remove the meat from the marinade and pat dry, then season and dust with flour.
• Drain the marinade in a colander over a bowl, but do not discard the liquid or the marinating vegetables.
• Heat half the olive oil in a large pan over a medium to low heat and gently fry the meat in batches, adding more oil as you go, if necessary.
• Place the meat in an ovenproof dish. Add the remaining oil to the pan and, when hot, sauté the sliced onion and reserved marinade vegetables for 4 minutes. Tip the mixture over the meat and add the reserved marinating liquid.
• Add boiling water to just cover the ingredients, top with tin foil or a tight-fitting lid, and place in the oven. Braise for 7 to 8 hours, turning the meat once or twice. Add the optional pickling onions and extra carrots, if desired, after 6 hours.