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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Note: You can use cornflour to thicken I just prefer the taste with the gravy granules.
2. Crush spices and garlic using a blender or mortar and pestle.
3. Rub mixture all over ostrich to cover completely, leave to sit for 1-2 hours.
4. 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.
5. Remove and allow to rest for 10-15 minutes before carving.
6. Sauce.
7. Combine all ingredients in a saucepan except the butter and gravy granules, bring to the boil and reduce liquid to approximately 1 cup.
8. Whisk in butter and thicken with gravy granules, serve over meat.
9. Serves 3-4.
10. 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.
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