Ostriland Meat

Name: Fruity Venison Potjie with Chakalaka
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 kg Wild Meats Venison Goulash; 2 Onions, large; 1 tbsp Garlic; 2 tbsp Cooking oil; ½ Cube Beef Stock; ½ cup Hot Water; ½ Tin Tomato Puree; 2 ½ tbsp Curry Powder; ½ cup Red Wine (Preferably a Cabernet Sauvignon); 500 g Lamb Fat (Cut into cubes); 500 g Potatoes, peeled, cut into cubes and boiled to three quarters complete; 350 g Carrots; Herbal Salt; 250 g Dried Apricots; ½ cup Chutney; ½ Tin Chakalaka

Fruity Venison Potjie with Chakalaka

Host — Thu, 17 Sep 2020 09:07:02 +0000

Yields6 ServingsPrep Time30 mins

Ingredients

1 kg Wild Meats Venison Goulash

2 Onions, large

1 tbsp Garlic

2 tbsp Cooking oil

½ Cube Beef Stock

½ cup Hot Water

½ Tin Tomato Puree

2 ½ tbsp Curry Powder

½ cup Red Wine (Preferably a Cabernet Sauvignon)

500 g Lamb Fat (Cut into cubes)

500 g Potatoes, peeled, cut into cubes and boiled to three quarters complete

350 g Carrots

Herbal Salt

250 g Dried Apricots

½ cup Chutney

½ Tin Chakalaka

Directions

Fry onions and garlic in pot until soft & remove from pot when soft.

Coat Wild Meats Venison Goulash with curry powder.

Brown off Wild Meats Venison Goulash in pot. Do not allow your pot to get too hot at this stage.

When meat is nicely sealed, add onions back on top of meat. DO NOT MIX.

Make a mix of beef stock cube in one third cup of hot water. Sprinkle this onto the top of the onions.

Sprinkle over red wine.

Get onto a simmer and leave on low heat, for 1.5 hours.

Add tomato puree and Chakalaka onto the top. DO NOT MIX.

Leave to simmer for a further 30 minutes.

Add in peeled and coined carrots. Sprinkle with herbal salt.

Cook for 30 minutes.

Add in potatoes. Cook until done (maybe 15 minutes).

Add in dried apricots and chutney.

Remove from heat and stand for 10 minutes

Mix (now you can do this) and serve with your favourite side dish e.g. rice or gnocchi.

NOTES TO KEEP IN MIND

This is a potjie, not a stew. DO NOT MIX until the very end.

If you have too much liquid you have soup with floaters. A potjie should be almost dry and chunky.

Do not overcook the vegetables. You want to see what everything is … not land up with a mush.

Ingredients

1 kg Wild Meats Venison Goulash

2 Onions, large

1 tbsp Garlic

2 tbsp Cooking oil

½ Cube Beef Stock

½ cup Hot Water

½ Tin Tomato Puree

2 ½ tbsp Curry Powder

½ cup Red Wine (Preferably a Cabernet Sauvignon)

500 g Lamb Fat (Cut into cubes)

500 g Potatoes, peeled, cut into cubes and boiled to three quarters complete

350 g Carrots

Herbal Salt

250 g Dried Apricots

½ cup Chutney

½ Tin Chakalaka

Directions

Fry onions and garlic in pot until soft & remove from pot when soft.

Coat Wild Meats Venison Goulash with curry powder.

Brown off Wild Meats Venison Goulash in pot. Do not allow your pot to get too hot at this stage.

When meat is nicely sealed, add onions back on top of meat. DO NOT MIX.

Make a mix of beef stock cube in one third cup of hot water. Sprinkle this onto the top of the onions.

Sprinkle over red wine.

Get onto a simmer and leave on low heat, for 1.5 hours.

Add tomato puree and Chakalaka onto the top. DO NOT MIX.

Leave to simmer for a further 30 minutes.

Add in peeled and coined carrots. Sprinkle with herbal salt.

Cook for 30 minutes.

Add in potatoes. Cook until done (maybe 15 minutes).

Add in dried apricots and chutney.

Remove from heat and stand for 10 minutes

Mix (now you can do this) and serve with your favourite side dish e.g. rice or gnocchi.

NOTES TO KEEP IN MIND

This is a potjie, not a stew. DO NOT MIX until the very end.

If you have too much liquid you have soup with floaters. A potjie should be almost dry and chunky.

Do not overcook the vegetables. You want to see what everything is … not land up with a mush.

Fruity Venison Potjie with Chakalaka

Ingredients Directions

The post Fruity Venison Potjie with Chakalaka appeared first on Ostriland Meat.

Venison Chilli Dogs (or no chilli)

Host — Thu, 17 Sep 2020 09:04:51 +0000

Yields6 ServingsPrep Time15 minsCook Time20 mins

Ingredients

1 kg Wild Meats Venison Mince

3 Onions, chopped

4 Garlic cloves, minced

25 g Chili Powder

1 tbsp Sugar

1 tbsp Dried Oregano

1 tsp Salt

2 Tins Whole Tomatoes, chopped

2 Tins Kidney Beans

6 Hot Dog Buns

100 g Cheddar cheese, grated

Directions

Fry onions, garlic and Wild Meats Venison Mince in some olive oil until golden brown.

Add chili powder, sugar, dried oregano, salt, tins whole tomatoes and tins kidney beans and let it simmer for 5 - 10 minutes.

Spread the hot dog buns with butter and toast in a hot pan.

Fill the buns with mince mixture and top it off with cheddar cheese.

Ingredients

1 kg Wild Meats Venison Mince

3 Onions, chopped

4 Garlic cloves, minced

25 g Chili Powder

1 tbsp Sugar

1 tbsp Dried Oregano

1 tsp Salt

2 Tins Whole Tomatoes, chopped

2 Tins Kidney Beans

6 Hot Dog Buns

100 g Cheddar cheese, grated

Directions

Fry onions, garlic and Wild Meats Venison Mince in some olive oil until golden brown.

Add chili powder, sugar, dried oregano, salt, tins whole tomatoes and tins kidney beans and let it simmer for 5 - 10 minutes.

Spread the hot dog buns with butter and toast in a hot pan.

Fill the buns with mince mixture and top it off with cheddar cheese.

Venison Chilli Dogs (or no chilli)

Ingredients Directions

The post Venison Chilli Dogs (or no chilli) appeared first on Ostriland Meat.

Wild Meatballs with Roasted Rosa Tomatoes Garnished with Feta and Fresh Herbs

Host — Thu, 17 Sep 2020 09:03:40 +0000

Yields6 ServingsPrep Time20 minsCook Time30 mins

Ingredients

MEATBALLS

1 kg Wild Meats Venison Mince

1 Onion, large

1 Green Pepper

3 Cloves Garlic, finely chopped

1 Tomato, large

½ tsp Salt

1 tsp Steak and Chops Spice

1 tsp Mixed Dried Herbs

2 Eggs

1 Slice Sourdough Bread

ROAST TOMATOES

1 Punnet Rosa Tomatoes

3 Garlic Cloves

Spritz of Balsamic Vinegar and Olive Oil

Ground Black Pepper and Salt to taste

Directions

MEATBALLS

Allow Wild Meats Venison Mince to drain in colander.

Finely chop onion, green pepper, garlic, tomato and combine mince, veg mixture and spice with sourdough bread and eggs.

Roll into meatballs.

Fry in some olive oil until golden brown.

ROAST TOMATOES

Mix all ingredients together.

Heat oven at 180 ° C and roast for 30 minutes on a roasting tray.

TO FINISH

Toss the meatballs and oven roasted tomatoes in a serving dish, generously break feta and fresh herbs over and serve with favourite side. Side ideas: Pasta, Garlic Flat Breads, Gnocci.

Ingredients

MEATBALLS

1 kg Wild Meats Venison Mince

1 Onion, large

1 Green Pepper

3 Cloves Garlic, finely chopped

1 Tomato, large

½ tsp Salt

1 tsp Steak and Chops Spice

1 tsp Mixed Dried Herbs

2 Eggs

1 Slice Sourdough Bread

ROAST TOMATOES

1 Punnet Rosa Tomatoes

3 Garlic Cloves

Spritz of Balsamic Vinegar and Olive Oil

Ground Black Pepper and Salt to taste

Directions

MEATBALLS

Allow Wild Meats Venison Mince to drain in colander.

Finely chop onion, green pepper, garlic, tomato and combine mince, veg mixture and spice with sourdough bread and eggs.

Roll into meatballs.

Fry in some olive oil until golden brown.

ROAST TOMATOES

Mix all ingredients together.

Heat oven at 180 ° C and roast for 30 minutes on a roasting tray.

TO FINISH

Toss the meatballs and oven roasted tomatoes in a serving dish, generously break feta and fresh herbs over and serve with favourite side. Side ideas: Pasta, Garlic Flat Breads, Gnocci.

Wild Meatballs with Roasted Rosa Tomatoes Garnished with Feta and Fresh Herbs

Ingredients Directions

The post Wild Meatballs with Roasted Rosa Tomatoes Garnished with Feta and Fresh Herbs appeared first on Ostriland Meat.

Ostrich Steaks with Creamy Mushroom Sauce

Host — Thu, 17 Sep 2020 09:02:13 +0000

Yields2 ServingsPrep Time20 minsCook Time20 mins

Ingredients

400 g Ostriland Meat Ostrich Steaks

10 ml Coriander, seeds

5 ml Instant Coffee

5 ml Dried Thyme

2 ½ ml Sea Salt, flakes

15 ml Fresh Chillies

5 Garlic, large cloves, crushed

250 g Brown Mushrooms, sliced

15 ml Brandy

5 ml Green Peppercorns, crushed

5 ml Flour

60 ml Beef Stock

125 ml Fresh Parsley, chopped

Salt and freshly ground black pepper

Directions

Pat the steaks dry with paper towels and rub with the oil.

Set aside until needed.

RUB

Heat a dry pan on the stove top and toast the coriander seeds until fragrant.

Grind the seeds in a mortar. Add to the rest of the ingredients and mix well.

Sprinkle over the Ostriland Meat Ostrich Steaks and rub in well.

SAUCE

Heat the oil in a large pan and fry the garlic until fragrant.

Add the mushrooms and stir fry until done.

Add the brandy and pepper corn sand sprinkle the flour over.

Mix well.

Add the beef stock while stirring. Turn the heat down and add the cream, continuing to stir until the sauce starts reducing and has thickened slightly.

Stir in the parsley and season with salt and freshly ground pepper.

TO FINISH

Heat a nonstick pan until smoking hot.

Seal the Ostriland Meat Ostrich Steaks in the pan for 30 seconds a side or until a golden brown crust forms.

Turn the heat down and fry the Ostriland Meat Ostrich Steaks for 2 minutes a side until done to your liking – be careful not to overcook as the meat will be dry.

Remove from the pan and let the Ostriland Meat Ostrich Steaks rest for 5 minutes.

TO SERVE

Slice the Ostriland Meat Ostrich Steaks if you like, top with the creamy mushroom sauce and garnish with the extra parsley.

Ingredients

400 g Ostriland Meat Ostrich Steaks

10 ml Coriander, seeds

5 ml Instant Coffee

5 ml Dried Thyme

2 ½ ml Sea Salt, flakes

15 ml Fresh Chillies

5 Garlic, large cloves, crushed

250 g Brown Mushrooms, sliced

15 ml Brandy

5 ml Green Peppercorns, crushed

5 ml Flour

60 ml Beef Stock

125 ml Fresh Parsley, chopped

Salt and freshly ground black pepper

Directions

Pat the steaks dry with paper towels and rub with the oil.

Set aside until needed.

RUB

Heat a dry pan on the stove top and toast the coriander seeds until fragrant.

Grind the seeds in a mortar. Add to the rest of the ingredients and mix well.

Sprinkle over the Ostriland Meat Ostrich Steaks and rub in well.

SAUCE

Heat the oil in a large pan and fry the garlic until fragrant.

Add the mushrooms and stir fry until done.

Add the brandy and pepper corn sand sprinkle the flour over.

Mix well.

Add the beef stock while stirring. Turn the heat down and add the cream, continuing to stir until the sauce starts reducing and has thickened slightly.

Stir in the parsley and season with salt and freshly ground pepper.

TO FINISH

Heat a nonstick pan until smoking hot.

Seal the Ostriland Meat Ostrich Steaks in the pan for 30 seconds a side or until a golden brown crust forms.

Turn the heat down and fry the Ostriland Meat Ostrich Steaks for 2 minutes a side until done to your liking – be careful not to overcook as the meat will be dry.

Remove from the pan and let the Ostriland Meat Ostrich Steaks rest for 5 minutes.

TO SERVE

Slice the Ostriland Meat Ostrich Steaks if you like, top with the creamy mushroom sauce and garnish with the extra parsley.

Ostrich Steaks with Creamy Mushroom Sauce

Ingredients Directions

NOTE: You can also use our Wild Meats Venison Steak.

* Recipe Credit: Food24

The post Ostrich Steaks with Creamy Mushroom Sauce appeared first on Ostriland Meat.

Stir-fried Ostrich and Vegetables

Host — Thu, 17 Sep 2020 09:00:35 +0000

Yields4 ServingsPrep Time20 minsCook Time30 mins

Ingredients

30 ml Avocado or olive oil

10 ml Honey

10 ml Soy Sauce

15 ml Fresh Ginger, grated

500 g Ostriland Meat Ostrich Steak

2 Carrots, cut into thin strips

250 g Portabellini or button mushrooms, sliced

1 Red Pepper, seeded and sliced

6 Spring Onions, sliced diagonally

1 Clove of garlic, thinly sliced

200 g Broccoli, cut in florets

2 Handfuls Baby Spinach

50 g Roasted Cashew Nuts (or 45 ml sesame seeds)

Lemon juice, salt and pepper to taste

Directions

Mix the oil, honey, soy sauce and ginger together and season with lemon juice, salt and pepper. Pour marinade over steak and mix to coat the meat. Set aside and leave to marinate for 10-20 minutes.

Prepare all the vegetables before you start cooking.

Heat a thin layer of oil over a medium heat in a large pan and sear steak until golden brown on both sides, but not cooked through. Reduce the heat, add some of the marinade and cover with a lid. Simmer for 5-7 minutes or until cooked, but still juicy.

Spoon meat out and cut into thin slices. Set aside.

Heat a little extra oil, if necessary, in the same pan and fry carrots for a few minutes. Add mushrooms and fry until most of the liquid has evaporated.

Add peppers, spring onions and garlic and fry for 2-3 minutes. Add broccoli and stir-fry until cooked, but still crispy and bright green.

Stir in the spinach with the remaining marinade and the meat. Stir-fry for a few minutes until heated through and season to taste. Sprinkle with nuts and serve immediately.

Ingredients

30 ml Avocado or olive oil

10 ml Honey

10 ml Soy Sauce

15 ml Fresh Ginger, grated

500 g Ostriland Meat Ostrich Steak

2 Carrots, cut into thin strips

250 g Portabellini or button mushrooms, sliced

1 Red Pepper, seeded and sliced

6 Spring Onions, sliced diagonally

1 Clove of garlic, thinly sliced

200 g Broccoli, cut in florets

2 Handfuls Baby Spinach

50 g Roasted Cashew Nuts (or 45 ml sesame seeds)

Lemon juice, salt and pepper to taste

Directions

Mix the oil, honey, soy sauce and ginger together and season with lemon juice, salt and pepper. Pour marinade over steak and mix to coat the meat. Set aside and leave to marinate for 10-20 minutes.

Prepare all the vegetables before you start cooking.

Spoon meat out and cut into thin slices. Set aside.

Heat a little extra oil, if necessary, in the same pan and fry carrots for a few minutes. Add mushrooms and fry until most of the liquid has evaporated.

Add peppers, spring onions and garlic and fry for 2-3 minutes. Add broccoli and stir-fry until cooked, but still crispy and bright green.

Stir in the spinach with the remaining marinade and the meat. Stir-fry for a few minutes until heated through and season to taste. Sprinkle with nuts and serve immediately.

Stir-fried Ostrich and Vegetables

Ingredients Directions

* Recipe Credit: HelloDoctor

The post Stir-fried Ostrich and Vegetables appeared first on Ostriland Meat.

Ostrich Fillet Burger

Host — Thu, 17 Sep 2020 08:59:12 +0000

Yields4 ServingsPrep Time10 minsCook Time25 mins

Ingredients

CARAMELISED ONION SAUCE

Olive or avocado oil, for frying

15 ml Butter

1 Onion, thinly sliced

15 ml Balsamic Vinegar

5 ml Sugar

125 ml Red Wine or Beef Stock

1 Rosemary Sprig, leaves chopped

OSTRICH BURGER

500 g Ostriland Meat Ostrich Fillet

4 Bread rolls of your choice, cut open

30 ml BBQ Sauce

Handful baby leaves or rocket

8 Peppadews, chopped

80 ml Feta, crumbled

Directions

CARAMELISED ONION SAUCE

Heat a splash of oil and butter on medium-high and fry the onion for about 30 minutes, stirring occasionally until caramelised.

Add the remaining ingredients and simmer until reduced into a thick sauce.

Season to taste.

OSTRICH BURGER

Rub the fillet with oil.

Heat a griddle pan on high and fry the fillet for about 5 minutes on each side for medium-rare or until cooked to your liking.

Season to taste.

Set aside for 5 minutes, then slice thinly.

Spread the rolls with extra butter and toast in a hot pan.

Fill the buns with BBQ sauce, leaves, fillet slices, onion sauce, peppadews and feta.

Ingredients

CARAMELISED ONION SAUCE

Olive or avocado oil, for frying

15 ml Butter

1 Onion, thinly sliced

15 ml Balsamic Vinegar

5 ml Sugar

125 ml Red Wine or Beef Stock

1 Rosemary Sprig, leaves chopped

OSTRICH BURGER

500 g Ostriland Meat Ostrich Fillet

4 Bread rolls of your choice, cut open

30 ml BBQ Sauce

Handful baby leaves or rocket

8 Peppadews, chopped

80 ml Feta, crumbled

Directions

CARAMELISED ONION SAUCE

Heat a splash of oil and butter on medium-high and fry the onion for about 30 minutes, stirring occasionally until caramelised.

Add the remaining ingredients and simmer until reduced into a thick sauce.

Season to taste.

OSTRICH BURGER

Rub the fillet with oil.

Heat a griddle pan on high and fry the fillet for about 5 minutes on each side for medium-rare or until cooked to your liking.

Season to taste.

Set aside for 5 minutes, then slice thinly.

Spread the rolls with extra butter and toast in a hot pan.

Fill the buns with BBQ sauce, leaves, fillet slices, onion sauce, peppadews and feta.

Ostrich Fillet Burger

Ingredients Directions

* Recipe Credit: YourFamily

The post Ostrich Fillet Burger appeared first on Ostriland Meat.

Ostrich Bobotie

Host — Thu, 17 Sep 2020 08:57:03 +0000

Yields4 ServingsPrep Time15 minsCook Time30 mins

Ingredients

15 ml Sunflower Oil

1 Onion, finely chopped

15 ml Curry Powder

1 Apple, large, peeled and cubed

70 ml Jam, apricot

4 Bread, white, slices

125 ml Milk

500 g Ostriland Meat Ostrich Mince

2 Eggs, large

Directions

Preheat oven to 200°C

Heat a saucepan over a medium heat, then add the oil. Add the onion, curry powder, apple and apricot jam and cook for a few minutes.

Soak the bread in 100ml milk. Add the Ostriland Meat Ostrich Mince and bread to the onion mixture. Stir until cooked through.

Transfer the mixture to an ovenproof dish. Beat the eggs with the remaining 25ml milk. Pour the egg mixture over the mince and bake in a preheated oven for 15 minutes or until set. Serve with rice and salad.

Ingredients

15 ml Sunflower Oil

1 Onion, finely chopped

15 ml Curry Powder

1 Apple, large, peeled and cubed

70 ml Jam, apricot

4 Bread, white, slices

125 ml Milk

500 g Ostriland Meat Ostrich Mince

2 Eggs, large

Directions

Preheat oven to 200°C

Heat a saucepan over a medium heat, then add the oil. Add the onion, curry powder, apple and apricot jam and cook for a few minutes.

Soak the bread in 100ml milk. Add the Ostriland Meat Ostrich Mince and bread to the onion mixture. Stir until cooked through.

Ostrich Bobotie

Ingredients Directions

* Recipe Credit: Food24

The post Ostrich Bobotie appeared first on Ostriland Meat.

Layered Ostrich and Potato Bake

Host — Thu, 17 Sep 2020 08:50:31 +0000

Yields4 ServingsPrep Time20 minsCook Time55 mins

Ingredients

15 ml Sunflowewr Oil

1 Onion, finely chopped

500 g Ostriland Meat Ostrich Mince

1 Spaghetti Bolognese Spice Mix

410 g (1 tin) Tomatoes, chopped & peeled

100 ml Water

250 ml Milk, low fat

60 ml Cream

8 Potatoes, large, peeled en boiled until soft

175 ml Cheddar Cheese, grated

Directions

Preheat oven to 180°C.

Heat oil in a pan and fry the onion until soft.

Add the Ostriland Meat Ostrich Mince and fry until well browned.

Add the sachet of spaghetti bolognese spice mix, tin of chopped tomatoes, water, milk and cream.

Reduce the heat and allow to simmer for 15 minutes stirring occasionally.

In the meantime slice the potatoes.

Once the mince is cooked you can season it to taste then begin to assemble your bake using an ovenproof dish.

Start with a layer of mince in the bottom of the dish followed by a layer of sliced potatoes and continue building until all the mince and potatoes have been used then top with grated cheese.

Bake in the oven at 180°C for 30 minutes.

Ingredients

15 ml Sunflowewr Oil

1 Onion, finely chopped

500 g Ostriland Meat Ostrich Mince

1 Spaghetti Bolognese Spice Mix

410 g (1 tin) Tomatoes, chopped & peeled

100 ml Water

250 ml Milk, low fat

60 ml Cream

8 Potatoes, large, peeled en boiled until soft

175 ml Cheddar Cheese, grated

Directions

Preheat oven to 180°C.

Heat oil in a pan and fry the onion until soft.

Add the Ostriland Meat Ostrich Mince and fry until well browned.

Add the sachet of spaghetti bolognese spice mix, tin of chopped tomatoes, water, milk and cream.

Reduce the heat and allow to simmer for 15 minutes stirring occasionally.

In the meantime slice the potatoes.

Once the mince is cooked you can season it to taste then begin to assemble your bake using an ovenproof dish.

Start with a layer of mince in the bottom of the dish followed by a layer of sliced potatoes and continue building until all the mince and potatoes have been used then top with grated cheese.

Bake in the oven at 180°C for 30 minutes.

Layered Ostrich and Potato Bake

Ingredients Directions

NOTE: You can also use our Wild Meats Venison Mince.

* Recipe Credit: Knorr Whats For Dinner

The post Layered Ostrich and Potato Bake appeared first on Ostriland Meat.