Ostrich Potjie

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Ostrich Potjie
Servings
Ingredients
  • 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 unpeeled new potatoes scrubbed clean
  • 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
  • litlle milk
  • pinch fine nutmeg
  • salt to taste
Servings
Ingredients
  • 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 unpeeled new potatoes scrubbed clean
  • 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
  • litlle milk
  • pinch fine nutmeg
  • salt to taste
Instructions
  1. Heat the oil in the pot and brown the meat a little at a time.
  2. Remove and set aside
  3. Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot.
  4. Return the meat to the Pot.
  5. Heat the brandy slightly, pour over the meat, and ignite.
  6. Add the heated sherry, red wine and lemon juice once the flames have died down.
  7. Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender.
  8. Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes.
  9. Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot.
  10. Season with nutmeg and salt, cover and simmer for a further 15 minutes.
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2016-10-17T14:13:46+01:00

Nick de Klerk, Johannesburg

-Thank you for your kind comment! - Lo

"Great machine, it pays itself off in 2 batches and is just as good as any I have ever had from a butcher....."

Compact gadget

I was delighted that such a compact gadget could produce biltong in a hygienic environment and to my own particular taste so quickly! I enjoy dry, spicy and fat free biltong which was ready in four days! The one thing I did notice was that the meat must be correctly cut (much like steak). Great biltong maker which will be enjoyed by us on a regular basis.
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2017-10-12T16:06:23+01:00
I was delighted that such a compact gadget could produce biltong in a hygienic environment and to my own particular taste so quickly! I enjoy dry, spicy and fat free biltong which was ready in four days! The one thing I did notice was that the meat must be correctly cut (much like steak). Great biltong maker which will be enjoyed by us on a regular basis.

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2017-10-16T09:27:12+01:00

John Renwick England

Dear Biltong Team, Yesterday afternoon, after three days, I tested my first batch. Brilliant!! The texture was just how I like it. Not too dry. My girlfriend had never tasted biltong but she'd listened to me raving on about it for years. She was most impressed. Just waiting now to hear how my son's first batch is going! This is the first time I've had biltong since 1986 so you can imagine how pleased I am! Thought I'd died and gone to heaven! Best regards to all the Biltong Team,

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2017-10-16T09:28:36+01:00

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2017-10-16T09:34:58+01:00

Richard Rust, England

Dear Biltongmakers, I would like to congratulate you on a fabulous product. I received a biltongmaker a while ago for my birthday and, to be honest, it has not been switched off since then. I have tried Springbok, Beef, Kudu and even Kangaroo and have to say that is was amazing. Neighbours, friends and family can`t seem to get enough. Thank you very much.

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2017-10-16T09:47:21+01:00

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2017-10-16T10:03:55+01:00

Mark Zetzer Melbourne, Australia

Hi Lo, Just to let you know that my last lot of "billies" went down like a house on fire! I have subsequently received orders from at least 6 friends and each wants 2 kilos!!!
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