Ostrich in cream sauce is a delicious eSwatini dish. Ostrich called “Inshi” in SiSwati is found in the wild and is also farmed. I had never tried Ostrich meat before, it is a lean, red meat that surprisingly does not have a gamey taste that I expected. I loved it.
This ostrich in cream sauce was served with a pap which is very common made from corn meal or sorghum. This one was made with the addition of pumpkin. The combination of the two dishes was superb. It was rich and decadent. It was like having a truly fine cut of beef, but it was ostrich.
To make this recipe you will likely need to order a couple of items online. Most grocery stores don’t carry ostrich. I bought mine here. It is not cheap but if you get the opportunity to get some, you will love it! This recipe calls for the ostrich to marinate overnight and you will need juniper berries, which I ordered here.
Ostrich cooks up in a jiffy, and you really don’t want to overcook it because it is so lean. Seriously I hope you make this ostrich in cream sauce, we absolutely loved it!
Have you ever heard of eSwatini formerly known as Swaziland? It is the smallest country in Africa and mostly surrounded entirely by South Africa. It is known for being a great safari location with the ability to spot the “Big 5”. Despite this being such a small country they have dedicated much of its land to national parks to protect the wild life. Poaching is a crime in eSwatini.
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Ostrich in Cream Sauce
- 2 lbs. Ostrich Steaks cut into slices about 1/2" each
- 3/4 cup red wine
- 5 Juniper berries lightly crushed
- salt to taste
- pepper to taste
- 2 Tbsp butter divided for frying onions and ostrich
- 1 medium onion peeled and sliced thinly
- 6 green peppercorns lightly crushed
- 1/2 cup heavy cream
- 1 cup white wine
- In a bowl, combine the red wine, juniper berries, salt and pepper.
- Add the sliced ostrich meat to the marinade and mix well.
- Cover the bowl and refrigerate overnight
- When you are near ready to eat, and your pumpkin pap is near ready, melt some butter in a skillet and saute the onions until brown.
- Add in the peppercorns
- Stir in the white wine and heavy cream bring to a gentle simmer.
- Season the cream with salt and pepper to taste and set aside.
- Discard the marinade from the bowl with the ostrich meat.
- Heat butter in a frying pan and flash fry the marinated ostrich slices. This cooks quickly just a minute or two a side.
- Serve the ostrich steaks on a platter and drizzle the cream sauce over the top. Serve it with pumpkin pap for wonderful Eswatini meal.