Ostrich Roasts, Spicy Sauce

Ostrich Roasts, Spicy Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 4

    ostrich roasts

  • 1

    onion, chopped

  • 1 cup
    (250 mL)

    fresh peeled or canned tomatoes diced

  • 3 drops

    Tabasco sauce

  • 1/2 cup
    (125 mL)

    chicken bouillon

  • 1/4 cup
    (60 mL)

    plain 2% yoghurt

  • Salt and pepper to taste


In a frying pan, brown roasts in oil and butter 1 minute per side. Lower heat and cook covered 8 to 10 minutes over medium heat. Keep warm.

Brown onion and tomatoes in the same pan about 2 minutes.

Add Tabasco sauce and bouillon. Cook 1 to 2 minutes.

Thicken sauce with yoghurt and add ostrich. Season.

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.

Discover your taste profile!

© Société des alcools du Québec, 2007