2 kg cut Ostrich Neck Flour for dredging Salt and pepper
100 ml oil
4 medium onions, chopped 8 cloves garlic
6 tomatoes, chopped
2 bay leaves
3 whole cloves
30 ml vinegar
500 g carrots, sliced
250 ml chutney
5 ml fresh rosemary, chopped 5 ml fresh thyme, chopped 30 ml brown sugar
5 ml chilli flakes
500 ml water
60 ml Red Muscadel

1. Pre-heat oven to 160oC.
2. Toss the neck pieces in flour, season to taste and fry shallow in oil until brown.
3. Fry the onion in oil, add carrots and neck.
4. Add the rest of the ingredients and cook approximately 3 hours at 160oC.