Ostrich Vegetable Stir‑Fry

Ingredients

• 600 g ostrich fillet
• 1 onion
• 2 Garlic cloves
• 30 g ginger
• 500 g Sweet potatoes
• 1 stalk leek
• 2 tbsp Rapeseed oil
• 350 ml meat stock
• 4 tbsp crème fraîche
• Salt
• Pepper
• 2 tbsp chopped chives

Instructions

1. 1.

   Wash the meat, pat dry and cut into thin strips. Peel and finely chop the onion, garlic, and ginger. Peel the sweet potatoes and dice them about 2 cm cubes. Wash, trim, and slice the leek into rings about 1 cm wide.

2. 2.

   Heat oil in a large pot, brown the meat, then remove it. Sauté the onion, garlic, and ginger pieces in the remaining drippings, then pour in the stock.

3. 3.

   Add the leek, sweet potatoes, and meat back to the pot and simmer at very low heat for about 20 minutes. Stir in the crème fraîche, season with salt and pepper, taste, and serve sprinkled with chives.