Poaching Court Bouillon (flavoured liquor) for Ostrich
Recipe by Jackie Cameron
When I'm unsure about a piece of meat, I draw the cooking process out as long as possible - even when it comes to good cuts and especially when the meat is very lean. I make a red-wine court bouillon (flavoured liquor or stock). I then pan sear the cut (all sinew removed) in a hot pan with a dash of butter, which is at the stage of releasing nutty aromas. This seared cut gets poached in the red wine court bouillon off of the heat and then is allowed to rest before serving. The result is a flavoursome, juicy piece of venison.
Yields : 4
- 4 (15gr) Garlic
- 1 (190gr) Onions, cut in quarters
- 2 (65gr) Leeks, chopped
- 3 (240gr) Carrots, peeled and chopped
- 40gr Celery, chopped
- 2x Bay Leaves
- 8gr Fresh Thyme
- 10ml Black Pepper
- 10ml Maldon Salt
- 250ml Red Wine
- 250ml White Wine
- 1000ml Beef Stock
- 40gr Salted Butter
- 10ml Sunflower Oil
- 400gr Any venison, and this also works well with: Ostrich fan-fillet, 4x100g portions, all sinew removed
- Place all the court bouillon ingredients together into a pot and bring to the boil, allow simmering for 15 minutes and then strain, place the liquid back on the heat.
- In a pan get the butter and oil to the beurre noisette stage (brown in colour, releasing the nutty aromas), sear the ostrich on all sides.
- Turn the liquid down to a simmer and place the ostrich inside the pot. Remove the pot from the heat, cover with tin-foil and allow cooking for 10 minutes within the hot bouillon off of the heat, this will result in a juicy medium-rare ostrich fillet serve as a hot main or with a country garden salad.
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