Ostrich Roast with Port and Cranberries

Ostrich Roast with Port and Cranberries
  • 4 servings
  • 0:05 Preparation
  • 0:20 Cooking
  • 0:25 Total Time


Add all
  • 1 1/4 lb
    (570 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

  • 3/4 cup
    (190 mL)

    beef broth

  • 1 Tbsp.
    (15 mL)

    corn starch

  • 1 tsp.
    (5 mL)

    cold water

  • salt and white pepper to taste


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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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