Typical Hungarian goulash flavours pair so well with ostrich. This is a warm and hearty…
Ostrich and Pear Casserole
Ostrich and Pear Casserole
The term “casserole” can refer to any dish prepared in a deep, wide baking dish and baked in the oven. The sweetness of the pears in this hearty casserole perfectly compliments the ostrich meat.


Preparation Time
1hr

Cooking Time
20min

Servings
4
INGREDIENTS
- 500g Klein Karoo Ostrich Goulash
- 65ml (¼cup) butter
- 1 Onion, sliced
- 45ml Flour
- 125ml Red wine
- 315ml (1¼ cups) beef stock
- 3 Pears, peeled & quartered
- Freshly ground black pepper
DIRECTIONS
METHOD:
- Preheat the oven to 170°C.
- Melt the butter in a large frying pan.
- Add the onion and fry until lightly browned.
- Dust the ostrich goulash with flour, add to the pan and brown on all sides.
- Place meat in casserole dish and sprinkle the rest of the flour over the meat.
- Add the remaining ingredients and pour into a casserole dish.
- Put the casserole in the oven with the lid on and cook for 1 hour.
Serve with polenta slices or mashed potato and butternut.
Recipe by: Tersia de Wet