Ostrich Roast with Port and Cranberries
| 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
- 1¼ lb. (700 g) ostrich roast
- 2 Tbsp (30 mL) olive oil*
- 2 Tbsp (30 mL) chopped shallots
- 2 Tbsp (30 mL) port or full-bodied red wine
- 2 Tbsp (30 mL) frozen cranberries
- ¾ cup (180 mL) beef broth*
- 1 Tbsp. (15 mL) cornstarch*
- 1 tsp. (5 mL) cold water
- Salt and white pepper to taste
Preparation
Preheat the oven to 350°F / 180°C.
In a frying pan, sear the ostrich roast with half the oil.
Roast in the oven for 12 to 15 minutes.
Set aside and cover with perforated aluminium foil to allow the steam to escape.
In the same pan, brown the shallots with the remaining oil.
Deglaze the pan with the port or red wine.
Toss in the cranberries and let simmer for 2 minutes.
Add the beef broth and reduce by half.
Mix the cornstarch with water to a smooth paste.
Thicken the sauce with the cornstarch paste. Adjust the seasoning.
Carve the roast and serve topped with the port sauce.
Suggestion
Ostrich meat cooks more quickly than other red meats because it’s low in fat. That’s also why it cooks in less time.You can substitute dried cranberries for the frozen ones.
Accompaniments: brussels sprouts, pearl onions, lardoons and garlic-flavoured mashed potatoes.
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!
Recipe suggestions
- Melon with Port
- Beer-braised Rabbit with Cranberries
- Port and cranberry ostrich roast
- Roast Pork with Port-caramelized Mushrooms
- Ostrich Roasts with Field Berries
- Roast Pork with Pears and Cranberries
- Sole with Nuts and Cranberries
- Pork Burgers with Cranberries
- Pavé of Ostrich with cranberries and citrus fruits
- Ostrich Roasts, Spicy Sauce
Roast Pork with Port-caramelized Mushrooms
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