INGREDIENTS:

• 2 pounds of Ostrich
• 1 tablespoon juniper berries, crushed
• 1 tablespoon black peppercorns
• 2 garlic cloves, coarsely chopped
• 1-1/2 cups dry red wine
• 2 to 3 tablespoons olive oil
• 2 cups celery, cut into 1-inch diagonals
• 6 to 8 peeled small boiling onions
• 3/4 to 1 cup beef stock
• salt and pepper
• 1/2 cup freshly hand picked shamrocks (for garnish)

Directions:

1. Remove all connective tissue and/or fat from your selected meat and cut into 1 inch cubes.
2. In a non-aluminum bowl, combine the meat, juniper berries, peppercorns and garlic. Add 1 cup of the red wine. Cover and marinate in the refrigerator for 2 to 3 hours, or overnight.
3. Drain off the marinade and discard. Heat the olive oil in a heavy skillet over high heat and brown the venison. Add the celery and onions. Add the remaining 1/2 cup red wine and 3/4 cup beef stock. Cover and bake in a preheated 350°F oven for 45 minutes, or until tender, adding the remaining beef stock during baking if necessary.
4. Remove from the oven. Season with salt and pepper and serve. Garnish serving plate with shamrocks and have a happy St. Patrick’s day!