Braised Ostrich Neck with Shitake Mushroom Sauce

March 11, 2020

Braised Ostrich Neck with Shitake Mushroom Sauce

Fall-off-the-bone tenderness and very rich flavor if yours with this slowly braised ostrich neck specialty.  Similar to gourmet oxtail or beef short rib, but with higher protein and a fraction of the fat or calories.

Ingredients
3-4 pounds ostrich necks (they will arrive pre-portioned)
¼ cup olive oil                      
4 cups ostrich bone broth (click here for recipe!) or, if you must, beef broth will work too
2 onions quartered                        
3 sprigs fresh rosemary           
2 cloves fresh garlic                       
3 bay leaves
1 cup red wine  
2 tbsp butter
½ cup crushed tomatoes
2 tsp salt
1 tsp black peppercorns
2 tbsp flour
4 oz shitake mushrooms

 

Special kitchen tools 
Dutch oven (or another stove & oven-safe pot)
Fine-mesh strainer or cheesecloth

Preparation 

Start by pouring the olive oil into a Dutch oven and heat on medium-high on the stove.  Using tongs, place necks in heated oil and sear to a nice golden brown, rotating to cook on all sides.  Remove the necks and set aside.

Add the garlic and onions and cook thoroughly without burning.

Add the wine and simmer for a few minutes while scraping all the bits off the bottom.

Add the necks back to the pot and add the broth, rosemary, tomatoes, bay leaves, salt, and pepper.

Cover and place in the oven at 300F for 2½ - 3 hours. 

Remove from the oven and carefully pull necks from the broth.  Set aside and cover.

Remove 2 cups of the stock and strain using a fine-mesh strainer or cheesecloth.

Add 1 tbsp of butter to a sauté pan and gently sauté mushrooms.  Add the reserved 2 cups of stock.

In a new sauté pan, melt the last 1tbsp of butter and then add the flour to make a roux (thickener).  Blend until smooth and then add to the stock. 

Simmer 10 minutes to thicken the stock, check seasoning level and adjust to taste.

Place necks on a plate and pour your mushroom sauce over the top.  The necks should pull away from the bone cleanly.





Leave a comment


Also in Recipes

Top Loin with Mushroom Port Sauce
Top Loin with Mushroom Port Sauce

March 13, 2020

Top Loin with Mushroom Port Sauce: a great recipe for a tender and delicious cut with a great flavor profile.  The Top Loin is great for grilling, roasting, searing or any other cooking method you desire.

View full article →

Sloppy Joes with Spicy Coleslaw
Sloppy Joes with Spicy Coleslaw

March 13, 2020

Sloppy Joes with Spicy Coleslaw: Our take on this classic, crowd-pleasing sandwich - with a little added kick!

View full article →

Grilled Kebabs
Grilled Kebabs

March 12, 2020

Grilled Ostrich Kebabs: A delicious and photogenic blend of thigh meat and fresh vegetables.  No better excuse to fire up the grill.

View full article →

New flat rate shipping & reduced FREE SHIPPING threshold!

Shipping is now always free on all orders over $175!

While you're here, please sign up for our newsletter to get in the know on all things ostrich, sustainable agriculture, special promos & more...