A Hearty Holiday Potjie

Ostrich as an alternative to turkey? Try this South African ostrich potjie with orange and brandy flavours.

Recipe Ingredients

• 800g of Your Butcher By SPAR Ostrich Goulash
• ½ cup of SPAR flour
• Seasoning
• 2 Tbsp (30ml) SPAR olive oil
• 200g of SPAR Tender & Tasty Streaky Bacon, roughly chopped
• 350g of SPAR freshline mixed chopped mushrooms
• 2 SPAR freshline garlic cloves, crushed
• ½ cup (125ml) brandy from TOPS at SPAR
• 1 cup (250ml) of SPAR Light Chicken Stock
• 1 packet of SPAR freshline potjie mix
• 2 bay leaves 

Marinade

• 2 cups (500ml) red wine from TOPS at SPAR
• 2 bay leaves
• 6 allspice berries
• 1 cinnamon stick
• 1 SPAR freshline large peel of an orange, pith removed
• 2 SPAR freshline garlic cloves, lightly crushed

gammons

Recipe Method

1. Mix all the marinade ingredients together and marinate the ostrich for 6 hours or overnight.
2. Remove the ostrich and set aside. Strain the spices off the red wine marinade and reserve 1 cup of the marinade.
3. Season the flour well and dust the ostrich.
4. Heat the oil in the potjie, add the mushrooms and bacon and garlic and sauté until golden brown.
5. Add the ostrich and brown well.
6. Pour in the brandy and deglaze the potjie.
7. Add the reserved wine marinade, stock, vegetables and herbs and cover with a lid.
8. Cook for 15 minutes, remove the lid and cook for a further 15 minutes or until the veggies have cooked through.