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  • 1.5 kg ostrich neck slices
  • 30 ml cooking oil
  • 4 leeks, sliced
  • 2 fat cloves garlic, crushed
  • 5 ml dried or 1 sprig fresh rosemary
  • 250 g brown mushrooms, sliced
  • 30 ml boiled green peppercorns, bruised
  • 75 ml brandy
  • 50 ml dry sherry
  • 375 ml dry red wine or 1/2 red wine 1/2 chicken stock
  • 30 ml lemon juice
  • 15 fresh pickling onions, peeled
  • 10 small whole carrots
  • 8 small, peeled potatoes or unpeeled new potatoes scrubbed clean
  • 1 x 300 g packet creamed spinach and mushrooms, thawed. (Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing: bacon, ham, cheese, nutmeg and lemon juice)
  • 15 ml cake flour
  • a little milk
  • pinch nutmeg
  • salt to taste
  • Heat the oil in the pot and brown the meat a little at a time.
  • Remove and set aside.
  • Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot.
  • Return the meat to the pot.
  • Heat the brandy slightly, pour over the meat, and ignite.
  • Add the heated sherry, red wine and lemon juice once the flames have died down.
  • Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender.
  • Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes.
  • Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot.
  • Season with nutmeg and salt, cover and simmer for a further 15 minutes.

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