Lucky Skillet Black-Eyed Peas with Slow-Braised Ostrich

Serves: 6
Prep Time: 15 minutes
Cook Time: 1½–2 hours

Ingredients

• 2 lbs ostrich stew meat

• 1 tbsp olive oil

• 1 yellow onion, diced

• 2 cloves garlic, minced

• 1 green bell pepper, diced

• 2 stalks celery, diced

• 2 carrots, peeled and sliced

• 2 cups dried black-eyed peas, rinsed

• 6 cups chicken or beef broth

• 1 bay leaf

• 1 tsp smoked paprika

• ½ tsp dried thyme

• Salt and cracked black pepper, to taste

• Optional: crushed red pepper flakes

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.

2. Season ostrich stew meat lightly with salt and pepper. Brown on all sides, then remove and set aside.

3. Reduce heat to medium. Add onion, bell pepper, celery, and carrots. Cook 5–6 minutes until softened.

4. Stir in garlic, smoked paprika, and thyme. Cook 30 seconds until fragrant.

5. Return ostrich to the pot. Add black-eyed peas, broth, and bay leaf.

6. Bring to a gentle boil, then reduce to a low simmer. Cover and cook 1½–2 hours, stirring occasionally, until peas are tender and ostrich is fork-tender.

7. Remove bay leaf and season to taste with salt, pepper, and optional red pepper flakes.