Ingredients

Method

• 2 T extra virgin olive oil
• 4 cloves garlic, crushed
• 1 kg ostrich cubes
• 3 cups beef stock
• 1 bouquet garni (rosemary, thyme, lemon peel and chilli)
• sea salt and freshly ground black pepper, to taste
• 115 g butter
• 40 g flour
• 360 g breadcrumbs
• 3 eggs, beaten
• sunflower oil, for deep-frying

Method

Ingredients

Heat the oil in a large pot. Fry the garlic then add the ostrich, stock, bouquet garni, salt and pepper, and simmer for 2 hours, covered.

Remove the meat and shred. Strain, reserving the stock for your soups.

Melt the butter in a pan. Stir in the flour and cook for I minute, until the mixture is smooth. Add the meat. Refrigerate overnight to cool.

To serve, roll the mixture into balls then dip into the breadcrumbs, egg and breadcrumbs again. Deep-fry in hot oil until golden brown. Drain on absorbent towel.

Serve with the mustard and Jenever.

Cook’s note: Jenever is a Dutch gin that forms an excellent accompaniment to bitterballen.