Ostrich and dried fruit stew

¼ cup flour 1 teaspoon salt ¼ teaspoon pepper 500g ostrich meat cubes 4 tablespoons olive oil 4 tablespoons butter 3 cups stock (you can use vegetable, chicken or beef stock) 1 cup mixed dried fruit 1 onion, chopped 2 large ribs celery, chopped 2 medium-sized carrots, chopped 1 clove garlic, minced 1. Preheat oven to 160°C. Place flour, salt and pepper into a large zip-seal plastic bag and shake to combine. Add the meat and shake to evenly coat the meat in the seasoned flour. 2. Heat 2 tablespoons of the oil and 2 tablespoons of the butter in a large cast-iron pot (or any pot that can go into the oven) and fry the meat in batches until browned. Remove meat from pan and set aside while frying the veg. Put the rest of the oil and butter into the pan and fry the onions, celery and carrots until onion is translucent (3-5 minutes). Add the garlic and fry for 1 more minute. 3. Return the meat to the pot, add the stock and dried fruit, cover (using a lid or tin foil) and place in oven for 2 hours or until meat is tender. 4. Serve with couscous, rice or mashed sweet potato (for a more carb-conscious option).