RCI-MT.003.0050.001
Karoo Roast Ostrich Steak
Karoo Roast Ostrich Steak from the Recidemia collection
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- ostrich steaks2 unitthinly sliced
- onion1 unitfinely sliced
- 100 ml
- 250 ml
- green peppercorns6 unitlightly crushed
- pumpkin1 unitpeeled and cubed
- mealie meal (ground maize)100 g
- 200 ml
- juniper berries6 unitlightly crushed
Method
1
Peel and cube the pumpkin into 2-3 cm pieces, then season the thinly sliced ostrich steaks lightly with salt and freshly ground pepper.
2
Heat a heavy-bottomed pan or braising pot over medium-high heat and sear the ostrich steaks in batches for 2-3 minutes per side until a light crust forms; set aside.
5 minutes
3
In the same pan, reduce heat to medium and sauté the finely sliced onion until translucent, about 3-4 minutes.
4
Return the ostrich steaks to the pan and add the white wine and red wine, stirring gently to combine.
1 minutes
5
Add the lightly crushed juniper berries and green peppercorns to the wine and meat mixture.
1 minutes
6
Add the cubed pumpkin pieces to the pan and bring the mixture to a gentle simmer, then reduce heat to low and cover.
1 minutes
7
Simmer gently for 20-25 minutes until the pumpkin is tender and the ostrich steaks are cooked through.
22 minutes
8
Mix the mealie meal with a little cold water to form a smooth paste, then slowly stir it into the simmering sauce to prevent lumps.
2 minutes
9
Stir in the cream and simmer for an additional 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
3 minutes
10
Taste and adjust seasoning with salt and pepper as needed, then serve the ostrich steaks with pumpkin and sauce spooned over top.