Recipe by The Flying Chef
I bought 800g Ostrich meat the other day and decided to make roast with it. I thought I would try something a little different as I have not done an ostrich in the oven that was not stuffed and then wrapped in bacon, so it still came out super tender as it should be. Ostrich is a very lean meat with virtually no fat on it, so over cooking it is a disaster. Prep time does not include sitting time.
- olive oil
- 800 g ostrich roast
- 2 teaspoons coriander seeds
- 2 teaspoons cracked black pepper
- 2 teaspoons juniper berries
- 1 teaspoon cardamom seed
- 2 garlic cloves, crushed
- 1 cup dry red wine
- 50 ml port wine
- 3 tablespoons red currant jelly
- 1⁄2 water
- 2 teaspoons beef stock granules
- 2 tablespoons balsamic vinegar
- 1 tablespoon butter
- 3 tablespoons bisto, gravy granules
Directions See How It's Made
- Note: You can use cornflour to thicken I just prefer the taste with the gravy granules.
- Crush spices and garlic using a blender or mortar and pestle.
- Rub mixture all over ostrich to cover completely, leave to sit for 1-2 hours.
- Heat some olive oil in a large fry pan, add ostrich and cook until browned all over, transfer ostrich to an over proof dish, roast in pre-heated oven 200 degrees Celsius for 30 minutes.
- Remove and allow to rest for 10-15 minutes before carving.
- Combine all ingredients in a saucepan except the butter and gravy granules, bring to the boil and reduce liquid to approximately 1 cup.
- Whisk in butter and thicken with gravy granules, serve over meat.
- Serves 3-4.
- To Serve: I served mine on a big serving platter accompanied by a mix of wild mushrooms, onions done in butter and some fresh herbs, roasted pumpkin and sauteed cabbage.