Best Roast Ostrich Recipes

Spicy Ostrich Roast image

Provided by The Flying Chef

Categories Wild Game

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 15

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

Steps:

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.
Sauce.
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.

Nutrition Facts : Calories 227.4, Fat 4.8, SaturatedFat 2.5, Cholesterol 10.2, Sodium 41.5, Carbohydrate 28.8, Fiber 4.2, Sugar 12.6, Protein 1.8

Roast Ostrich image

Provided by Nif_H

Categories Meat

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 5

4 1/2 lbs ostrich roast
4 garlic cloves, minced
1 teaspoon fresh ground black pepper
2 large onions, cut into 1/4 in slices
1 cup water

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