Recipe #1421
Ostrich Roasts with Field Berries
| Preparation: | 15 min |
| Marinating/Waiting: | 15 min |
| Cooking: | 30 min |
| Total: | 1 h |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 4 ostrich roasts, 5 oz. (150 g) each
- 4 sprigs fresh rosemary
- 1/4 cup (60 mL) balsamic vinegar *
- 1/2 cup (125 mL) water
- 1/2 cup (125 mL) fresh or frozen field berries (raspberries, blueberries, strawberries, blackberries, etc.)
- Salt and pepper to taste
Preparation
Preheat oven to 180ºC/350ºF.
In a frying pan, brown roasts in oil and butter 1 minute per side.
Garnish each roast with a sprig of rosemary and put in a roasting pan. Roast 10 to 12 minutes.
Remove from the oven and cover with a sheet of aluminum foil. Let stand 15 minutes.
Remove roasts and deglaze pan with balsamic vinegar. Add water and reduce by half.
Add berries and cook 2 minutes more. Season.
Slice roasts and serve with sauce.
Suggestion
Ostrich is best served pink.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Three-pepper Ostrich Tournedos
- Brunch Bread Pudding with Mixed Berries
- Ostrich Thigh Steaks Sautéed with Peaches
- English Muffins with Brie and Mixed Berries
- Ostrich Kebabs with Honey and Garlic
- Chocolate and Berries Cake
- Port and cranberry ostrich roast
- Ostrich Roast with Port and Cranberries
- Ostrich Roasts Caramelized with Balsamic Vinegar
- Ostrich Roasts, Spicy Sauce
Ostrich Roast with Port and Cranberries
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