168 Eswatini/Swaziland – Karoo Roast Ostrich Steak

Karoo Roast Ostrich Steak

This dish comes together relatively easy. I had never had ostrich before and it was delicious marinated in the red wine, although quite expensive. I found it at Blackwing where I also found out they had a store about 40 minutes from me, so I drove down to get it there and save shipping cost. The rich white wine sauce truly elevated it, and would also pair well with a New York strip steak. I will definitely be making this sauce again. As for the pumpkin, not my favorite. I would have preferred mashed sweet potatoes instead.


2 ostrich steaks, thinly sliced

1 onion, finely sliced

100 ml cream

250 ml white wine

6 green peppercorns, lightly crushed

1 pumpkin, peeled and cubed, I used canned pumpkin

100 g mealie meal (ground maize)

200 ml red wine

6 juniper berries, lightly crushed


1. Slice the ostrich steaks as finely as you can and marinate in the red wine and juniper berries on the fridge over night.

2. Add the pumpkin and mealie meal to a pot, cover with water and boil for about 30 minutes, or until the pumpkin is hot.

3. Add more water if desired.

4. When cooked pour-off any excess liquid and mash the pumpkin and mealie meal together.

5. Meanwhile, add the onion to a pan and sweat in a little butter until just nut brown.

6. Add the cream, white wine and green peppercorns and bring to a gentle simmer.

7. Season and add a little arrowroot if the sauce is too thin for your taste.

8. Finally cook the ostrich by flash-frying the meat in a pan.

9. Do not over-cook as the meat will become very dry.

10. To serve place the pumpkin mash in the centre of a plate, arrange the strips of ostrich meat around the outside and drizzle the cream sauce over the top.

Original recipe found here:



Author: martymadeitproductions

A Home Chef's Journey

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