Ostrich with orange

Posted on January 20, 2004 in Meat

Cut the meat in pieces of 2 cm thickness. Salt and pepper the meat pieces.
Heat the oil and the butter in a saucepan.
Coat the meat with flour and fry it.
Beat the garlic, the orange juice and the wine with a blender (mix well if one is not available).
Add the mixture in the saucepan and season with salt and pepper adding as much as desired.
Simmer for 1 1/2 hour or until the sauce thickens.

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