Ostrich Pot Roast With Root Vegetables

Serves: 5–6
Cook time: 1 hour

Ingredients:
1.5 lbs ostrich stew meat or cubed tenderloin
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 medium onion, quartered
3 cloves garlic, minced
1 tbsp tomato paste
1 cup beef or chicken stock
1 cup water (as needed)
1 tsp dried thyme
1 tsp Worcestershire sauce
2 tbsp olive oil
Salt and pepper, to taste
Fresh parsley, for garnish (optional)

Instructions:
Brown the ostrich: In a Dutch oven, heat olive oil over medium-high heat. Season ostrich generously with salt and pepper. Sear in batches until browned on all sides, 4–5 minutes. Remove and set aside.

Build the flavor base: Add onion, carrots, parsnips, and garlic to the pot. Cook 4–5 minutes until the vegetables start to soften. Stir in tomato paste and thyme; cook 1 minute until fragrant.

Simmer: Return ostrich to the pot. Add stock, Worcestershire sauce, and enough water to partially cover the meat. Bring to a gentle simmer.

Cook: Cover and cook on low heat for 45–60 minutes, stirring occasionally, until vegetables are tender and ostrich is cooked through but still lean and tender.

Serve: Ladle into bowls and top with chopped parsley if desired. Serve with mashed potatoes, roasted potatoes, or fresh bread.