Karoo Roast Ostrich Steak

Ingredients:

2 ostrich steaks, thinly sliced
1 onion, finely sliced
100ml cream
250ml white wine
6 green peppercorns, lightly crushed
1 pumpkin, peeled and cubed
100g mealie meal (ground white maize)
200ml red wine
6 juniper berries, lightly crushed

Method:

Slice the ostrich steaks as finely as you can and marinate in the red wine and juniper berries on the fridge over night. Add the pumpkin and mealie meal to a pot, cover with water and boil for about 30 minutes, or until the pumpkin is hot. Add more water if desired.

When cooked pour-off any excess liquid and mash the pumpkin and mealie meal together. Meanwhile, add the onion to a pan and sweat in a little butter until just nut brown. Add the cream, white wine and green bell peppers and bring to a gentle simmer. Season and add a little arrowroot if the sauce is too thin for your taste. Finally cook the ostrich by flash-frying the meat in a pan. Do not over-cook as the meat will become very dry.

To serve place the pumpkin mash in the centre of a plate, arrange the strips of ostrich meat around the outside and drizzle the cream sauce over the top.