Thursday, 28 June 2012

Ostrich Pot Recipe

Ostrich Pot
Ingredients (serves 4 - 6, #3 pot)
30ml Cooking oil

1.5kg Ostrich neck slices

4 Leeks, sliced

2 Fat cloves garlic, crushed

5ml Dried or 1 sprig fresh rosemary

250g Brown mushrooms, sliced

30ml Boiled green peppercorns, bruised

75ml Brandy

50ml Dry sherry

375ml Dry red wine or ½ red wine ½ chicken stock

30ml Lemon juice

15 Fresh pickling onions, peeled

10 Small whole carrots

8 Small, peeled potatoes or un-peeled new potatoes scrubbed clean

1 x 300 g packet creamed spinach and mushrooms, thawed.
(Can be replaced with 250 g

cooked, chopped and flavored spinach mixed with 125 ml sour cream. Flavor the spinach with some of

the following: bacon, ham, cheese, nutmeg and lemon juice)

15ml Cake flour

Little milk

Pinch nutmeg

Salt to taste


1. Heat the oil in the pot and brown the meat a little at a time. Remove and set aside.

2. Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot.

3. Return the meat to the pot. Heat the brandy slightly, pour over the meat, and ignite.

Add the heated sherry, red wine and lemon juice once the flames have died down.

Cover with the lid, reduce the heat and simmer for 2.5 hours or till the meat is almost


4. Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for

a further 45 to 50 minutes.

5. Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over

the food in the pot.

6. Season with nutmeg and salt, cover and simmer for a further 15 minutes.