2 T extra virgin olive oil
4 cloves garlic, crushed
1 kg ostrich cubes
3 cups beef stock
1 bouquet garni (rosemary, thyme, lemon peel and chilli)
sea salt and freshly ground black pepper, to taste
115 g butter
40 g flour
360 g breadcrumbs
3 eggs, beaten
sunflower oil, for deep-frying
Heat the oil in a large pot. Fry the garlic then add the ostrich, stock, bouquet garni, salt and pepper, and simmer for 2 hours, covered.
Remove the meat and shred. Strain, reserving the stock.
Melt the butter in a pan. Stir in the flour and cook for I minute, until the mixture is smooth. Add the meat. Refrigerate overnight to cool.
To serve, roll the mixture into balls then dip into the breadcrumbs, egg and breadcrumbs again. Deep-fry in hot oil until golden brown. Drain on absorbent towel.
Serve with the mustard and Jenever.
Jenever is a Dutch gin that forms an excellent accompaniment to bitterballen.