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. I always tell my guests especially those who like steaks more on the well done side, don’t be put off by the redness as it is a very red meat, even if you over cook it slightly it still maintains a very red centre.

To me ostrich has a wonderful flavour and is super tender when cooked right, it is lower in fat than beef and we as a family much prefer it. I have even taught my son who likes his steak medium, but hates to see lots of red in meat, that I will not crucify a good bit of meat so it looks better. He loves it cooked this way now and would never have it cooked any other. The good thing and the difference between Ostrich and beef it is not as bloody, so even though it maintains this beautifully deep red interior there is not all this blood left swimming on the plate. I think for those of use who prefer more well done, it is seeing all the blood rather that the pinkness that is off putting.

Ingredients

Olive oil
800g Ostrich
2 Teaspoons coriander seeds
2 Teaspoons cracked black pepper
2 Teaspoons juniper berries
1 Teaspoon cardamon seeds
2 Cloves garlic crushed

Sauce

1 Cup dry red wine
50ml Port
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

Note: You can use cornflour to thicken I just prefer the taste with the gravy granules.

Method

1. Crush spices and garlic using a blender or mortar and pestle.

2. Rub mixture all over ostrich to cover completely, leave to sit for 1-2 hours.

3. 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 Min’s.

4. Remove and allow to rest for 10-15 Min’s before carving

Sauce

1. Combine all ingredients in a saucepan except the butter and gravy granules, bring to the boil and reduce liquid to approximately 1 cup.

2. 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.

I will post the recipes for the pumpkin and cabbage shortly.

All photos taken by me unless otherwise stated.