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Ostrich Bourguignon
Serves 8

3 lbs ostrich steak cut into 1 inch cubes
4 tablespoons flour
1/4 lb pork (with some fat), cut into 1/4 inch strips
2 teaspoon salt
2 teaspoon ground black pepper
2 cloves garlic, peeled and cut in half
4 tablespoons vegetable oil
1 tablespoon tomato paste
1 bay leaf
1 teaspoon fresh or ground thyme
3 cups red wine
3 carrots sliced in rounds
6 medium fresh mushrooms, sliced
1/2 lb small white onions peeled
Salt and pepper to taste

Saute the pork and ostrich in the oil in a large heavy skillet.
Place the carrots in the skillet and brown them briefly. Stir in
the flour. Pour the wine in the skillet and simmer for a minutes
scraping the side and bottom well. Add the remaining ingredients.
Cover and simmer for 2 hours. Remove the bay leaf before serving.

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