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
Method
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
tender.
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.
