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