Straussenkeule in Weißweinsahne (Ostrich Leg Stew)
Straussenkeule in Weißweinsahne (Ostrich Leg Stew) is a traditional Namibian recipe for a classic stew of ostrich leg in an onion, bean and white wine base with garlic that's finished with cream and chives. The full recipe is presented here and I hope you enjoy this classic Namibian version of: Ostrich Leg Stew (Straussenkeule in Weißweinsahne).
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This is a classic recipe that originates in the German colony of Namibia. It's an African stew of ostrich legs, but with the German twist that it's finished with a cream sauce.
Ingredients:
800g ostrich leg steak
1 onion, coarsely chopped
250g cooked white beans
125ml white wine
250ml poultry stock
1 tbsp olive oil
10g lard
20g butter
1 garlic clove, pounded to a paste in a mortar
5 tbsp single cream
1 tsp fresh thyme, chopped
2 tsp cornflour
freshly-ground black pepper, to taste
salt, to taste
Method:
Melt the lard in a roasting tin or large casserole (this needs to be large enough to hold the ostrich leg). When hot, add the ostrich leg steak and fry until nicely browned on all sides. Remove from the pan and set aside. Add the onion and fry briefly until softened.
Add the ostrich leg back to the pan and pour over the white wine. Bring to a simmer, cover with a lid and cook for 60 minutes, or until the ostrich is cooked through.
Transfer the ostrich leg to the oven pre-heated to 170°C and roast as you finish the sauce.
To the pan juices add the cream then season with salt and black pepper before adding the thyme and garlic. Mix the cornflour to a slurry with 2 tbsp water and stir into the sauce. Simmer gently until thickened.
In the meantime, heat the beans. Melt the butter in a pan, add the beans and toss to coat in the butter.
Carve the ostrich leg and serve accompanied by the beans, white sauce and boiled rice.
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