The Silver Spoon, Phaidon Press
• 2 carrots finely chopped
• 1 celery stalk finely chopped
• 1 onion finely chopped
• 7 tablespoons olive oil
• 1 pound 2 ounces ostrich slices, cut into large cubes
• all-purpose flour for dusting
• 2¼ cups white wine
• 2¼ cups Vegetable Stock
• 3/4 cup tomato paste
• 1 bouquet garni, (1 bay leaf 2 cloves, 1 fresh sage sprig 1 fresh rosemary sprig 6 juniper berries 1 small cinnamon stick, and a pinch of freshly grated nutmeg in a cheesecloth square)
• salt and pepper
Put the carrots celery and onion in a deep pan, add 4 tablespoons of the olive oil and cook over medium heat, stirring occasionally for 5 minutes.
Dust the meat with flour Heat the remaining oil in another pan, add the meat and cook, stirring and turning frequently, until browned.
Transfer the meat to the pan of vegetables add the wine stock tomato paste and bouquet garni and season with salt and pepper.
Cover and cook over medium heat for 40 minutes.