Ostrich Fillet with Quince

Potjie No: 1 and 3
Serves: 6
Cooking Time: 1.5 hours
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1 kg ostrich fillet, cubed
15 ml cooking oil
15 ml butter
6 pickling onions, cleaned
250 ml dry white wine
250 ml meat stock
5 ml salt
Freshly ground black pepper to taste
2 large quinces
100 ml seedless raisins
5-15 ml sugar
4 potatoes, peeled and cubed

Brown meat in heated butter and oil in larger potjie.
Add onions and sauté until glossy.
Heat wine and stock in smaller potjie and add to meat.
Season meat with salt and pepper, cover with lid and simmer for about 1 hour.
Meanwhile, rub quinces to remove hairs and cut into wedges, pips and all.
Place on top of meat with remaining ingredients and replace lid.
Simmer for 20 minutes.

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