Ostrich Potjie Recipe

Name: Ostrich Potjie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Use a #3 potjie.; 30 ml cooking oil; 1.5 kg ostrich neck slices; 4 leeks, sliced; 2 fat cloves garlic, crushed; 5 ml dried or 1 sprig fresh rosemary; 250 g brown mushrooms, sliced; 30 ml boiled green peppercorns, bruised; 75 ml brandy; 50 ml dry sherry; 375 ml dry red wine or 1/2 red wine 1/2 chicken stock; 30 ml lemon juice; 15 fresh pickling onions, peeled; 10 small whole carrots; 8 small, peeled potatoes or unpeeled new potatoes scrubbed clean; 1 x 300 g packet creamed spinach and mushrooms, thawed. (Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing…; 15 ml cake flour; a little milk; pinch nutmeg; salt to taste

Servings: persons

Use a #3 potjie.
30 ml cooking oil
1.5 kg ostrich neck slices
4 leeks, sliced
2 fat cloves garlic, crushed
5 ml dried or 1 sprig fresh rosemary
250 g brown mushrooms, sliced
30 ml boiled green peppercorns, bruised
75 ml brandy
50 ml dry sherry
375 ml dry red wine or 1/2 red wine 1/2 chicken stock
30 ml lemon juice
15 fresh pickling onions, peeled
10 small whole carrots
8 small, peeled potatoes or unpeeled new potatoes scrubbed clean
1 x 300 g packet creamed spinach and mushrooms, thawed. (Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing: bacon, ham, cheese, nutmeg and lemon juice)
15 ml cake flour
a 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. Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot. 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 by removing some coals from under the potjie pot and simmer for 2 1/2 hours or till the meat is almost tender.
2
Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes. Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot. Season with nutmeg and salt, cover and simmer for a further 15 minutes.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Use a #3 potjie., 30 ml cooking oil, 1.5 kg ostrich neck slices, 4 leeks, sliced, and more.

Yes, Ostrich Potjie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ostrich Potjie

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