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Ostrich
Potjie
HT
MC South Africa
245mins Serves
4-6
Hot
Game Alcohol Stew Main Course
Gluten Wheat Dairy Free Eggless
S. African Ingredients 2
tbsp Oil 1kg/2.2
lb Ostrich Neck, sliced 2
Leeks, sliced 2
Garlic Cloves, crushed 12
Shallots, peeled and halved 1
fresh Rosemary Sprig 10
Green Peppercorns, bruised 360ml/12fl.oz.
Dry Red Wine or stock 1
tbsp Lemon Juice Salt 4
Large Carrots, cut into thick slices 12 New Potatoes scrubbed clean Instructions 1. Heat the oil in a potjie or heavy based saucepan until very hot, add the meat and brown on all sides. Remove with a slotted spoon and set aside. 2. Reheat the oil then add the leeks, garlic, shallots, rosemary and peppercorns and fry, stirring, for 5 minutes. 3. Return the meat to the pot and mix well.
4. Add the red wine, lemon juice, salt and nutmeg, then cover with the lid, reduce the heat to very low and simmer for 2 ½ hours. 5.
Place the potatoes in a layer on top of the meat then place the carrots on top,
cover, and simmer for a further 60 minutes. Serve hot.
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
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