Karoo Roast Ostrich Steak is a succulent, lean meat dish that highlights the rich, gamey flavor of ostrich, one of the healthiest red meats in the world.
While the dish takes its name from the Karoo region—a vast semi-desert area in South Africa famous for its game and unique flora—ostrich meat is enjoyed across Southern Africa, including in Eswatini, formerly Swaziland.
Read Also: Why Poutine is a Must-Try Dish for Visitors to Canada
The Peculiar Karoo Roast Ostrich Steak From Eswatini
Description
Karoo Roast Ostrich Steak is a succulent, lean meat dish that highlights the rich, gamey flavor of ostrich, one of the healthiest red meats in the world.
Background and Origin
Karoo roast ostrich steak represents a fusion of traditional African bush food and modern gourmet preparation, often appearing on the menus of lodges, game parks, and fine dining restaurants in Eswatini, catering to both locals and international visitors.
While ostriches are native to many parts of Southern Africa, including Eswatini’s savanna regions, large-scale farming of ostriches for meat, leather, and feathers began in the 19th century — originally driven by European demand, especially for feathers.
Ostrich meat provided a prized source of protein, valued for its flavor and the sheer size of the bird. Over time, as game farming expanded across Southern Africa, ostrich became a sustainable alternative to other red meats, especially for health-conscious diners, due to its low fat and high iron content.
Today, Karoo roast ostrich steak is prepared in Eswatini safari lodges and resorts, offering visitors a taste of Southern African terroir. The recipe combines wild game tradition with contemporary culinary finesse. The use of herbs and seasonings from the bush reflects a deep connection to the land and its bounty.
Ingredients
For the Mushroom sauce
For the Red Wine Sauce
For the Butternut Sauce
Instructions
-
How To Prepare Karoo Roast Ostrich Steak
- Pat the ostrich steak dry with a kitchen towel. Coat all sides with oil. Rub on it some salt, coriander seed powder, and black pepper. You can also add some chili pepper if you want a hot taste. Allow it to marinate for 15 to 30 minutes.
- Put the butter to heat in a saucepan. Fry the steak on both sides for 1 minute. Allow it to rest for 5 minutes. Set aside.Â
- To prepare the red wine sauce, put the oil and butter in a saucepan. Once it melts, stir-fry the mushrooms. Add the garlic paste and fresh thyme. Stir and add salt and pepper to taste.
- Once the liquid in the mushroom is half dry, add the minced onions. Stir evenly. Let it simmer for 2 minutes, then scoop the contents into a bowl.Â
- In the same pot, pour in a cup of red wine and beef stock. Add the thyme and garlic paste. Allow it to simmer into a syrup. Add the mushroom sauce to the red wine sauce. Let it simmer for 2 minutes. Add the fresh cream and cook until the sauce thickens.Â
- To make the butternut syrup, put the oil and butter to heat. Add the butternut and the brown sugar. Add a half teaspoon of salt, garlic paste, cinnamon powder, and black pepper. Allow it to cook for 2 minutes, then add the fresh thyme.
- Serve the karoo roast ostrich steak with the red wine sauce as a topper and the butternuts on the side. Â
Video Credit: Tipsy Thyme on YouTube
Note
Tips for Preparing Karoo Roast Ostrich Steak
- You can use garlic powder instead of the fresh paste as desired.
- Another tip is to add salt towards the end of the marinating the steak so it doesn’t dry up while roasting.
- You can blend your butternut recipe as desired.
Read Also: The Secret Ingredients Behind Cambodia’s Iconic Fish Amok
Karoo Roast Ostrich Steak is a delicious meal you can serve during family gatherings, any season of the year. It symbolizes the sophistication of Eswatini’s culinary tourism, where dishes honor both tradition and innovation.
Happy cooking!
