Karoo Roast Ostrich Steak

Karoo Roast Ostrich Steak Recipe - Authentic South African Cuisine

Region / culture: South Africa | Preparation time: 12 hours | Cooking time: 45 minutes | Servings: 2

Introduction

Karoo Roast Ostrich Steak is a traditional South African dish that showcases the unique flavors of the Karoo region. This dish features thinly sliced ostrich steaks marinated in red wine and juniper berries, served with a creamy white wine and green peppercorn sauce, and a side of mashed pumpkin and mealie meal.

History

Ostrich meat has been a staple in South African cuisine for centuries, particularly in the Karoo region where ostrich farming is prevalent. The Karoo Roast Ostrich Steak recipe highlights the use of local ingredients and traditional cooking techniques to create a flavorful and hearty dish.

Ingredients

2 thinly sliced ostrich steaks
1 finely sliced onion
100 ml cream
250 ml white wine
6 lightly crushed green peppercorns
1 peeled and cubed pumpkin
100 g mealie meal (ground maize)
200 ml red wine
6 lightly crushed juniper berries

How to prepare

Slice the ostrich steaks as thinly as possible and marinate them in the red wine and juniper berries in the refrigerator overnight.
Add the pumpkin and mealie meal to a pot, cover with water, and boil for approximately 30 minutes, or until the pumpkin is heated through.
Add more water if desired.
Once cooked, drain any excess liquid and mash the pumpkin and mealie meal together.
Meanwhile, add the onion to a pan and sauté in a small amount of butter until it turns a light brown color.
Add the cream, white wine, and green peppercorns to the pan and bring to a gentle simmer.
Season with salt and pepper, and add a little arrowroot if the sauce is too thin for your liking.
Finally, cook the ostrich by quickly frying the meat in a pan.
Be careful not to overcook the meat as it will become very dry.
To serve, place the pumpkin mash in the center of a plate, arrange the strips of ostrich meat around the edges, and drizzle the cream sauce over the top.

Variations

Substitute pumpkin with sweet potatoes or butternut squash for a different flavor profile.
Use venison or beef steaks instead of ostrich for a more traditional twist.

Cooking Tips & Tricks

Slice the ostrich steaks as thinly as possible to ensure they cook quickly and evenly.

- Marinate the ostrich steaks overnight to allow the flavors to fully develop.

- Be careful not to overcook the ostrich meat, as it can become tough and dry.

- Adjust the thickness of the cream sauce by adding a little arrowroot if needed.

Serving Suggestions

Serve the Karoo Roast Ostrich Steak with a side of fresh salad or steamed vegetables for a balanced meal.

Cooking Techniques

Marinate the ostrich steaks overnight for maximum flavor infusion.

- Boil the pumpkin and mealie meal until tender before mashing them together.

Ingredient Substitutions

Use arrowroot or cornstarch as a thickening agent for the cream sauce.

- Substitute white wine with chicken or vegetable broth for a non-alcoholic version.

Make Ahead Tips

Marinate the ostrich steaks and prepare the pumpkin mash in advance to save time on the day of cooking.

Presentation Ideas

Arrange the ostrich steaks in a circular pattern around the pumpkin mash for an elegant presentation. - Garnish with fresh herbs or a sprinkle of green peppercorns for added visual appeal.

Pairing Recommendations

Pair the Karoo Roast Ostrich Steak with a glass of South African red wine, such as Pinotage or Shiraz.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat gently in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Approximately 400 calories per serving

Carbohydrates

- Pumpkin: Approximately 30g of carbohydrates per serving

- Mealie meal: Approximately 20g of carbohydrates per serving

Fats

- Cream: Approximately 10g of fats per serving

Proteins

- Ostrich steak: Approximately 25g of proteins per serving

Vitamins and minerals

Pumpkin is rich in vitamin A, vitamin C, and potassium

- Ostrich meat is a good source of iron and zinc

Alergens

Dairy (cream) and gluten (mealie meal) allergens present in this recipe

Summary

This dish is a good source of proteins, vitamins, and minerals, but moderate in carbohydrates and fats.

Summary

Karoo Roast Ostrich Steak is a flavorful and hearty dish that showcases the unique flavors of the Karoo region. With a creamy white wine and green peppercorn sauce, and a side of mashed pumpkin and mealie meal, this dish is sure to impress your guests with its exotic taste and presentation.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Karoo Roast Ostrich Steak. It was many years ago, when I was just a young girl living in the small town of Prince Albert in the heart of the Karoo region of South Africa.

My grandmother, who was known for her culinary skills, had a friend who lived on a farm on the outskirts of town. One day, she invited me to come along with her to visit her friend and help her with some cooking. I was excited to learn new recipes and techniques from someone who lived and cooked in the Karoo, a region famous for its unique and flavorful cuisine.

When we arrived at the farm, I was greeted by the warm and welcoming aroma of spices and roasting meat. My grandmother's friend, a kind and elderly woman named Mrs. Van Der Merwe, welcomed us into her kitchen and immediately put me to work helping her prepare a special dish for dinner – Karoo Roast Ostrich Steak.

Mrs. Van Der Merwe explained to me that ostrich meat was a popular and healthy alternative to beef or lamb in the Karoo region, where ostriches roamed freely on the vast plains. She showed me how to marinate the ostrich steaks in a mixture of olive oil, garlic, lemon juice, and a blend of aromatic herbs and spices that she had collected from her garden.

As the steaks marinated, Mrs. Van Der Merwe shared stories with me about her life on the farm and how she had learned to cook from her own grandmother, who had passed down traditional Karoo recipes to her. She told me about the importance of using fresh, local ingredients and cooking with love and care to create dishes that were not only delicious but also nourishing for the body and soul.

When it was time to cook the ostrich steaks, Mrs. Van Der Merwe showed me how to sear them in a hot skillet until they were golden brown on the outside and tender and juicy on the inside. She then served the steaks with a side of creamy mashed potatoes and a fresh salad made with crisp greens and vegetables from her garden.

As we sat down to enjoy our meal, Mrs. Van Der Merwe shared her recipe for Karoo Roast Ostrich Steak with me, encouraging me to continue cooking and sharing the flavors of the Karoo with others. I was inspired by her passion and dedication to preserving the culinary traditions of the region and knew that I wanted to do the same in my own kitchen.

Over the years, I have made Karoo Roast Ostrich Steak countless times, always with a sense of pride and gratitude for the knowledge and inspiration that Mrs. Van Der Merwe passed down to me. I have shared the recipe with friends and family, who have all been amazed by the unique and delicious flavors of this traditional Karoo dish.

Now, as I prepare to pass on this recipe to the next generation, I am filled with joy and nostalgia for the days spent in Mrs. Van Der Merwe's kitchen, learning the art of cooking and the importance of preserving our culinary heritage. I hope that my grandchildren will continue to make Karoo Roast Ostrich Steak with love and care, keeping the flavors of the Karoo alive for generations to come.