What’s a spring braai without an Ostrich sosatie? On a recent trip to Calitzdorp, the Nel family from De Krans Wines introduced me to these succulent Klein Karoo treats.

The fragrant De Krans Cape Tawny and horseradish marinade perfectly tenderized the ostrich steak fillets. The meat can be alternated with your favourite vegetables. We give this recipe a double thumbs up!

Ingredients

500 grams ostrich fillet, cut into large even cubes
1½ tablespoons red wine vinegar or balsamic vinegar
60 ml olive oil
3 tablespoons horseradish sauce or cream
2 tablespoons rosemary needles or 1 teaspoon dried rosemary
2 tablespoons Worcestershire sauce
2 tablespoons De Krans Cape Tawny Port (the rest of the bottle is for drinking)
200 grams creme fraiche
½ teaspoon dijon mustard
¼ teaspoon salt
4 tablespoons chopped chives

Instructions

Cut the ostrich fillet into large even cubes, and put into a freezer bag with the vinegar and 2 tablespoon hot horseradish sauce.

Add the 2 tablespoons of fresh rosemary needles (or 1 teaspoon of dried), and the olive oil, Worcestershire sauce and port. Leave for at least 20 minutes, but preferably overnight, in the fridge.

Let the meat come to room temperature, and soak about 10 bamboo skewers in water at the same time.

Make the dip, by beating together the creme fraiche, the remaining 2 tablespoons hot horseradish sauce, the Dijon mustard, salt and the chives, leaving some chives to sprinkle over the top.

Heat a grill or griddle, then thread 3 or 4 pieces of meat onto each skewer and slap on the heat, turning after 2 minutes. Cook for another 2 minutes on the other side and then remove to a plate, strewn with some sprigs of rosemary if desired. Do not serve while grill-hot.

Recipe adapted from Nigella’s beef kebabs