Braised Ostrich

posted by Tracey 03-10-99 4:13 AM

South African cookbook called "Cooking the South African Way" by Magdaleen van Wyk

Braised Ostrich

1 kg ostrich meat
1 litre plain yoghurt
2 tablespoons of oil
2 cloves garlic, chopped
1 onion, sliced
1 green capsicum, seeded and sliced
2 stalks celery, chopped
1 leek, sliced
500ml meat stock or water
250ml dry red wine
2 teaspoons salt
1 teaspoon thyme
2 teaspoons flour
400g button mushrooms
100g dried peaches, chopped

Marinate meat in yoghurt for 4-6 days in the fridge.

Cube meat and discard marinade.

Heat oil and saute garlic, onion,capsicum, celery and leek. Add meat and brown lightly. Add stock, wine, salt, thyme and pepper.

Cover and simmer for 2 1/2 - 3 hours.

Thicken gravy with flour, then add mushrooms and peaches and simmer a further 10 minutes.

Serve with brown rice.

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