Preparation time: 5 minutes
Cooking time: 1/1/4 hours
500 g/1 lb. lean ostrich meat,
diced
1 onion, diced
2 celery sticks, chopped
1 carrot, cut into chunks
300 ml/1/2 pint fresh chicken
stock
300 ml/1/2 pint red wine
2 bay leaves
1 tablespoon tomato puree
125 g/4 oz. wild mushrooms
2 tablespoons torn flat leaf
parsley
salt and pepper
Put the meat, onion, celery and carrot into a large flameproof casserole. Add the stock, wine, bay leaves And tomato puree. Stir and season. Cover the casserole and simmer gently for 1/1/4 hours. 15 minutes before the end of cooking time, stir in the mushrooms and simmer until are tender. Stir In the torn parsley and serve hot.
