Braised Ostrich

Ingredients: Braised Ostrich 1Kg (2.2 lb) Ostrich meat. 1 Litre (34 fldoz) yoghurt. 25ml (85 fldoz) Oil. 2 Cloves garlic, chopped. 1 Onion, sliced. 1 Sweet red pepper, seeded and sliced. 2 Celery sticks, chopped. 1 Leek, cut in slices. 500ml (17 fldoz) Meat stock or water. 250ml (8.5 fldoz) Dry red wine. 10ml (.34 fldoz) Salt. 5ml (.17 fldoz) Chopped thyme. Freshly ground black pepper. (Enough to your taste). 10ml (.34 fldoz) Flour. 400g (14 oz) Button mushrooms . 100g (3.5 oz) Dried peaches, chopped. Method: Marinate the meat for 5 days in the yoghurt (in the fridge). Cut into cubes and discard the marinade. Heat the oil and sauté the garlic, onion, sweet pepper, celery and leek. Add the meat and fry till slightly brown. Add the meat stock, wine, salt, thyme and black pepper. Put the lid on and simmer for 2½ to 3 hours. Thicken the sauce with the flour and add the mushrooms and peaches. Simmer for another 10 minutes. Serve with pap, samp or brown rice.

Ostrich are a no fat meat it is also classified under Venison