February 08, 2020
1-pound ostrich thigh meat
1 large carrot
½ sweet yellow onion
1 potato (we highly recommend an Idaho potato!)
1 tbsp butter
1 tsp salt
1 tsp black pepper
½ garlic clove, minced
1 tsp fresh parsley
3 cups ostrich bone broth (click here for recipe!) or, if you must, beef broth will work too
1 tbsp corn starch
Cast iron skillet or ceramic pot or your favorite deep-sided frying panPreparation
Cut thigh into cubes: approximately 1.5" - 2" pieces
Wash and peel the potato and cut into 1” cubes. Pro tip: potato skin is healthy and delicious – especially from nice big Idaho potatoes – fry up those skin peelings in a pan with some olive oil, salt, and pepper for a tasty appetizer.
Peel and slice carrot, peel and quarter the onion, chop the fresh parsley. Season the ostrich cubes using the salt and pepper.
Heat butter in a cast-iron skillet on medium heat and add the cubed ostrich, turning to lightly sear each piece. Add fresh garlic and cook for a few minutes – do not fully brown or create a crust.
Add to the skillet 2½ of your 3 cups of bone broth and the potatoes, then allow to simmer 10 minutes.
Add the carrots and onion and simmer until tender (another 10-15 mins should do it).
Mix remaining ½ cup of broth with the corn starch to make a slurry. Mix until all of the corn starch is dissolved.
Add your slurry to the stew and allow to cook until thickened (10-15 more minutes).
Season to taste, sprinkle fresh parsley on top, and serve.
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