Port and cranberry ostrich roast
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 1 1/4 lb. (700 g) ostrich roast
- 2 Tbsp. (30 mL) olive oil*
- 2 Tbsp. (30 mL) French shallots, chopped
- 2 Tbsp. (30 mL) port or full bodied red wine
- 2 Tbsp. (30 mL) frozen cranberry
- 3/4 cup (180 mL) beef broth*
- 1 Tbsp. (15 mL) cornstarch*
- 1 tsp. (5 mL) cold water
- Salt and white pepper, to taste
Preparation
Preheat oven to 350°F (180°C). In a frying pan, brown the ostrich roast with half the oil. Place in the oven 12 to 15 minutes. Remove from oven.
Cover with perforated aluminum foil to let the heat escape. In the same frying pan, brown the shallots in the rest of the oil. Deglaze with the port or red wine. Add the cranberries and let simmer 2 minutes. Add the beef broth and reduce by half.
Thin the cornstarch in water. Thicken the sauce with cornstarch. Season to taste.
Serve the slices of roast masked with port sauce.
Suggestion
* 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!
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