Ostrich Roasts Caramelized with Balsamic Vinegar

Ostrich Roasts Caramelized with Balsamic Vinegar
  • 5 servings
  • 0:03 Preparation
  • 0:25 Cooking
  • 0:28 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    sultana raisins

  • 1/2 cup
    (125 mL)

    fruity red wine

  • 3 Tbsp.
    (45 mL)

    extra-virgin olive oil

  • 2

    small ostrich roasts

  • 2 Tbsp.
    (30 mL)

    pine nuts

  • 1/4 cup
    (60 mL)

    balsamic vinegar

  • 2 Tbsp.
    (30 mL)

    raw sugar

  • sea salt to taste

  • Freshly black pepper to taste


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.

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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© Société des alcools du Québec, 2007