Ostrich Roasts Caramelized with Balsamic Vinegar
| Preparation: | 3 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 28 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 3 Tbsp. (45 mL) sultana raisins*
- ½ cup (125 mL) fruity red wine
- 3 Tbsp. (45 mL) extra-virgin olive oil*
- 2 small ostrich roasts
- 2 Tbsp. (30 mL) pine nuts
- ¼ cup (60 mL) balsamic vinegar*
- 2 Tbsp. (30 mL) raw sugar
- Sea salt to taste
- Freshly ground black pepper to taste
Preparation
Soak the raisins in the wine. Set aside.
Heat the oil in a frying pan.
Sear the meat over high heat for 2 minutes per side.
Lower the heat to medium-low.
Add the pine nuts, vinegar and sugar. Mix well.
Thoroughly coat the meat with this mixture.
Cook covered for 15 to 20 minutes over medium-low heat, turning the meat often.
Remove the meat. Add the raisins and wine to the pine nut mixture.
Return the meat to the pan; cook for 2 minutes while turning the meat. Season.
Serve the meat with the sauce on preheated serving plates.
Suggestion
Ostrich meat makes for a real treat: the meat is red, with very fine texture and succulent flavour.Accompaniments: fiddleheads with garlic and herbed barley stew.
Medium or full-bodied red wine.
* 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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