The ostrich neck can be replaced by kangaroo tail or any other feathered or furred game on the bone, from kudu to turtle dove.
2 1/2 kilogram ostrich neck, cut in joints
1/2 cup butter
1/2 cup oil
2 celery sticks, chopped, leaves added loose
2 sprigs thyme
a few peppercorns, cloves, bay leaves and salt
1/2 cup Old Brown Sherry, Port or Madeira
1/2 cup good soy sauce (optional)
3 litres water
Peel and quarter the vegetables. Save some decorative slices for garnishing.
Brown the meat in the butter and oil in a large pot. Add the veggies, flavourants, sherry and the 3 litres of water. Cook, checking that it dooesn't burn, adding water if it runs dry.
Remove the meat and strain the soup through a large sieve, discarding the solids.
Pick the meat from the bones (they go to the dog) and return the meat to the broth.
Refrigerate to solidify the fat which you scrape off.
Heat the soup, add the vegetable garnish till cooked, adjust seasoning and serve with hot bread and butter.