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thin slices of ostrich steak with a cream sauce served with a pumpkin mash.

Ostrich in Cream Sauce

A scrumptious recipe from the tiny nation of Eswatini, if you haven't tried ostrich you should, you will love it.
Course Main Course
Cuisine eSwatini
Prep Time 15 minutes
Cook Time 20 minutes
refrigerate/marinating time 12 hours
Total Time 12 hours 35 minutes
Servings 4
Calories 475kcal
Author Darlene at International Cuisine


  • 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.


Calories: 475kcal | Carbohydrates: 6g | Protein: 46g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 165mg | Potassium: 995mg | Fiber: 1g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 6mg