- 2 ostrich steaks, thinly sliced
- 1 onion, finely sliced
- 1/2 cup heavy cream
- 1 cup white wine
- 6 green peppercorns, lightly crushed
- 1 pumpkin, peeled and cubed
- 1/2 cup mealie meal (ground maize)
- 3/4 cup red wine
- 5 juniper berries, lightly crushed
- Butter for frying onion and ostrich
Slice the ostrich steaks as finely as possible and marinate in red wine and juniper berries and refrigerate 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 soft. Add more water if needed. 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 whine and green peppercorns and bring to gentle simmer.
Season and add a little arrowroot if the sauce is too thin.
Finally add a little butter to a frying pan and cook the ostrich by flash frying the meat. Do not over cook as the meat will become very dry.
To serve, place the pumpkin mash in the center of a plate, arrange the strips of ostrich meat around the outside and drizzle the cream sauce over the top.