Ostrich neck in rich red wine sauce

Ostrich neck in rich red wine sauce

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 8
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 25 minutes, plus overnight marinating time
  • 7–8 hours
  • Simonsig Redhill Pinotage 2008


  • 2,5 kg ostrich neck, cut into 4 cm pieces (ask your butcher to do this)
  • Sea salt and freshly ground white pepper to taste
  • Flour for dusting
  • 1/2 cup olive oil
  • 2 onion medium, sliced lengthways
  • 5 pickling onions, peeled (optional)
  • 5 carrots, chopped (optional)
  • 2 T orange zest
  • 2 t thyme leaves, chopped
  • For the marinade, mix:
  • 1 onion large, chopped
  • 5 carrots large, chopped
  • 2 celery large stalks, chopped
  • 4-5 garlic large cloves, finely sliced
  • 4 bay leaves
  • 3 thyme sprigs
  • 4 parsley sprigs
  • 12 allspice berries
  • 12 white peppercorns
  • 4 T red wine vinegar
  • 1 T orange zest
  • 1 full-bodied red wine bottle

Cooking Instructions

Place the ostrich neck in a large bowl and add the marinade. Stir, cover and chill overnight.

Preheat the oven to 100°C. Remove the meat from the marinade and pat dry, then season and dust with flour.

Drain the marinade in a colander over a bowl, but do not discard the liquid or the marinating vegetables.

Heat half the olive oil in a large pan over a medium to low heat and gently fry the meat in batches, adding more oil as you go, if necessary.

Place the meat in an ovenproof dish. Add the remaining oil to the pan and, when hot, sauté the sliced onion and reserved marinade vegetables for 4 minutes. Tip the mixture over the meat and add the reserved marinating liquid.

Add boiling water to just cover the ingredients, top with tin foil or a tight-fitting lid, and place in the oven. Braise for 7 to 8 hours, turning the meat once or twice. Add the optional pickling onions and extra carrots, if desired, after 6 hours.

Cook’s note: You could use beef shank instead of ostrich neck.

TASTE Recipe by: TASTE
View all recipes

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

Social Media

Related Recipes


  • default
    Sam Venter
    May 16, 2021

    Could you slow cook this on the stove instead, and for how long?

    1. Annzra Denita
      May 18, 2021

      Hello, according to our resident chef, you can absolutely cook this on the stove. Just make sure that the pot you’re using has a tight-fitting lid and that you keep a closer eye on it than you would if it were cooking in the oven. Keep the heat low enough to ensure a slow, consistent simmer (without any rapid bubbling), and you might find you need to top up with water a bit more often to avoid it reducing too much or drying out. The cooking time should roughly stay the same but start checking how tender the meat is after 3 hours. Happy Cooking! Annzra, TASTE Digital Editor