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Ostrich and Pear Casserole


 Serves 4
  •  500 g Klein Karoo Ostrich Goulash
  •  65 ml (1/4 cup) Butter
  •  1 Onion, sliced
  •  45 ml Flour
  •  125 ml Red Wine
  •  315 ml (1 1/4 cups) Beef Stock
  •  3 Pears, peeled & quartered
  •  Freshly Ground Black Pepper


  1. Preheat the oven to 170°C.
  2. Melt the butter in a large frying pan.
  3. Add the onion and fry until lightly browned.
  4. Dust the ostrich goulash with flour, add to the pan and brown on all sides.
  5. Place meat in casserole dish and sprinkle the rest of the flour over the meat.
  6. Add the remaining ingredients and pour into a casserole dish.
  7. Put the casserole in the oven with the lid on and cook for 1 hour.
  8. Serve with polenta slices or mashed potato and butternut.

Recipe by:  Tersia de Wet

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