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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



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 and  Freshly grated Nutmeg

4 Large Carrots, cut into thick slices

12  New Potatoes scrubbed clean




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 ˝  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.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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