Stracotto Of Ostrich

Preparation:

Preparation: Collect the herbs (laurel, cloves, sage and rosemary, juniper berries, cinnamon, nutmeg) in a very thin gauze bag and close it tightly at the top. Finely chop the carrots, celery and onion, put them in a pan with high sides, add 4 tablespoons of oil and fry over a moderate heat. Cut the meat into 16 large cubes and flour them. In a saucepan, heat three tablespoons of oil and brown the meat. Transfer the cubes into the pan for the sautéed vegetables, add the wine, the vegetable stock, the tomato sauce, the flavoring bag, salt and pepper. Cover and cook over medium heat for 40 minutes. Accompanying wines: Roero Superiore DOC, Rosso Conero DOC, Lizzano Rosso DOC.