Ingredients: 800 g
ostrich meat salt and pepper
green or black
1 / 2 cup olive oil 4 leeks
1 cup chicken stock
1 cup dry white wine 1 teaspoon
rosemary 200 g fresh mushrooms 200 g
cream 1 sprig of parsley
Preparation: Cut the ostrich
thick fillets. Season to taste. Heat
hard, pour the 2 tablespoons oil and heat it too.
Brown fillets lightly on both sides. Remove and keep warm.
Add to drive the remaining oil and heat. Incorporate
sliced \u200b\u200bleeks and stir until lightly browned.
Bathe with the broth and, when a boil, add the wine, thyme and rosemary.
Let reduce until almost half. Arrange
within the disc ostrich fillets and cook 5 minutes on each side. Have
above fungi on them filleted and cream. Check seasoning.
Simmer for 20 minutes, stirring gently from time to time. Serve
ostrich fillets with mushrooms and sauce, sprinkled with chopped parsley.
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