ROAST OSTRICH
One of my Cousins, Duane, and my Great Auntie Elsa used to have an ostrich ranch here in Alberta, Canada. I had ostrich on more than 1 occasion and really enjoyed it, but people just couldn't grasp eating this exotic bird so the ranch is no longer. I dug for this Australian recipe and I really hope that you enjoy it. Ostrich is a red meat that is very low in fat (lower than white chicken meat I've been told) but high in a flavour that is not "strange" or gamey at all. You can substitute a beef roast because I know many people might have a hard time finding ostrich. Enjoy!
Provided by Nif_H
Categories Meat
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 250°F Place the meat in a shallow roasting pan. Spread the garlic evenly over the meat and then sprinkle with pepper. Separate the onion slices into rings and arrange over the meat; add water to the pan.
- Cover the roast with heavy duty foil or a roasting pan lid; Roast for 2 hours.
- Turn over the meat and stir the onions into the jus. Cover and roast for 1-2 hours more or until fork tender, spooning the jus over the meat every 15 - 30 minutes. Transfer the roast to a cutting board, cover with foil and allow to stand for 10 minutes.
- Carve the meat thinly against the grain and serve with the juices from the roasting.
Nutrition Facts : Calories 24.9, Fat 0.1, Sodium 2.8, Carbohydrate 5.9, Fiber 0.8, Sugar 2.2, Protein 0.6
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