Ostrich Roasts with Field Berries

Ostrich Roasts with Field Berries
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 1:00 Total Time


Add all
  • 4 x 5 oz
    (4 x 150 g)

    ostrich roasts

  • 4

    fresh rosemary

  • 1/4 cup
    (60 mL)

    balsamic vinegar

  • 1/2 cup
    (125 mL)


  • 1/2 cup
    (125 mL)

    fresh or frozen field berries (raspberries, blueberries, strawberries, blackberries, etc.)

  • Salt and pepper to taste


Preheat oven to 180°C/350°F.

In a frying pan, brown roasts in oil and butter 1 minute per side.

Garnish each roast with a sprig of rosemary and put in a roasting pan. Roast 10 to 12 minutes.

Remove from the oven and cover with a sheet of aluminum foil. Let stand 15 minutes.

Remove roasts and deglaze pan with balsamic vinegar. Add water and reduce by half.

Add berries and cook 2 minutes more. Season.

Slice roasts and serve with 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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© Société des alcools du Québec, 2007