Recipe idea for Golden Kaan Pinotage

I Ingredients to serve 4:

4 Ostrich meat (ca. 500 g) deskinned
and de-boned
2 T olive oil
1 bowl of cranberries
8 baking potatoes
20-25 Mini-Pattissons (small white pumpkins)
4 T red wine vinegar
200 ml red wine
a few leaves of ruccola
salt, pepper and a pinch of sugar
1 l frying oil or frying fat

Preparation:

Spice the ostrich steaks with salt and pepper. Fry in olive oil and place in a preheated over at 180° Celsius (350 F) for 10 minutes.

Cut the peeled potatoes into sliced, and let them fry in a deep-fat fryer twice so they become crispy. Then salt.

Cut the Mini-Pattisons in half, and scrape out the bottom half of the pumpkin. Place in salt water and bring to a boil.

Take out of the water and let dry on paper towels.

Caramelise sugar and butter for the filling. Beat the cranberries and add the red wine and red wine vinegar to it.

Spice and then fill the bottom part of the Mini pumpkin with it. Cover with the top half of the pumpkin.

Decorate the steaks with the small pumpkins and some ruccola leaves and enjoy a glass of the typical South African grape variety Pinotage with this meal.