Ostrich fillet with mustard
Do you remember the ostrich meat I was telling you the other day?
I cooked it and this is what I got!
Buttery, like veal but more tender, with rich flesh that melts in your mouth.
And the potatoes soft and rich like chestnuts.
Slowly baked in the clay pot that I got from the traditional fair products from Serres, wasn’t left any to take with us next day to work.
The recipe is from here, where I bought it, with a personal touch!
- 500 gr. ostrich fillet
- 6-7 medium sized potatoes
- 3 tbl mustard
- 1 garlic clove finely chopped
- 1 cup of finely chopped parsley
- 1 small glass of red wine
- 1 tbl butter in small cubes
- 1 tbl thyme
- 1 tbl sweet paprika
- ½ tbl rosemary
- 3 tbl olive oil
- Half glass of water
- Salt, pepper
- Wash the meat and cut it to 4-5 fillets of normal thickness. Put the fillets in a pot.
- Cut the potatoes too, the way you do when you bake potatoes, and put them in the pot, too
- Spread all over the fillets all the other ingredients except for the water, the wine and the olive oil and mix well
- Spread all over the potatoes salt and pepper too, the water, the wine and the olive oil and mix them too
- Cover your clay pot (or anything you have that bakes in the oven and has a lid) and put it in a preheated oven at 428ο F for 30’ and then slow down at 320ο -338ο F and slowly bake for almost 1 ½ hour more.
Enjoy with bread for not wasting the delicious sauce and drink the wine you used for cooking!