You will need

  • 30ml (2 tbsp) vegetable oil
  • 1.5kg ostrich neck slices
  • 45ml (3 tbsp) brandy, warmed
  • 2 large onions, sliced
  • 2 garlic cloves, crushed
  • 3 large carrots, peeled and sliced into chunks
  • Large handful fresh parsley, chopped
  • 250g button mushrooms, sliced in half
  • 250ml (1 cup) white wine
  • 250ml (1 cup) chicken stock
  • Zest and juice of 1 large lemon
  • 4 potatoes, peeled and sliced
  • 15ml (1 tbsp) cake flour, made into a paste with 30ml (2 tbsp) water
  • Salt and pepper, to taste


Heat the oil in a number 3 potjie and brown the meat in batches. Once all the meat is browned, return to the pot, pour over the warmed brandy and ignite. Allow the flames to burn down, remove the meat and set aside. Without washing the pot, fry the onion, garlic, carrots, parsley, and mushrooms in it, adding extra oil if needed. Return the meat to the pot. Add the wine, stock, lemon zest, and juice. Cover, reduce heat and simmer for 2-3 hours until meat is tender. Layer the potatoes over the meat, cover and simmer for another hour. Gently stir the flour paste into the pot to thicken the stew. Season and cook for a further 15-30 minutes, uncovered. Serve with rice, polenta, barley or mash.