Ostrich

Poached Ostrich
Ostrich >>

Ingredients - Serves 4

2 Celeriacs
6 cloves of garlic, whole, peeled
Sea Salt and freshly ground Black Pepper
1 small bunch fresh Thyme
4 Ostrich Fillet Steaks - 6 to 8oz
6 Whole Peppercorns
1pt chicken stock
100g Butter
Half bottle of Barolo (or other full-bodied red wine)

Method

Peel the celeriac down to the white smooth flesh. Cut into rough 2cm cubes. Half fill a large saucepan with salted water and bring to the boil. Take another pan which will fit the 4 steaks later and add the chicken stock, wine, garlic, bunch of thyme, peppercorns and a pinch of salt. Bring this to the boil and then reduce the heat to a gentle simmer.

Add the celeriac to the boiling water, cover with a lid and boil furiously for 15 to 20 minutes until tender. Place the 4 steaks side by side in the simmering wine and stock, ensuring they are well covered by the liquid. When cooked to your liking, remove to a warm plate, cover and leave them to rest while you drain the celeriac in a colander. Place it back in the pan adding half the butter, mash to a puree and season well to taste.

To make a sauce use 2 wine glasses full of the poaching liquor and bring this to a fast boil. Then, remove the thyme, peppercorns and mash up the garlic which should be soft and sweet. Allow to boil for a couple of minutes then remove from the heat, season to taste and add the rest of the butter. Do not re-boil. Serve each steak with some mash and a drizzle of sauce.