Prep 20 mins
Cook 35 mins
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
- 9.85 ml coriander seeds
- 9.85 ml cracked black pepper
- 9.85 ml juniper berries
- 4.92 ml cardamom seed
- 2 garlic cloves, crushed
- 236.59 ml dry red wine
- 50 ml port wine
- 44.37 ml red currant jelly
- 1 water
- 9.85 ml beef stock granules
- 29.58 ml balsamic vinegar
- 14.79 ml butter
- 44.37 ml bisto, gravy granules
- 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.