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Ostrich Roasts Caramelized with Balsamic Vinegar https://www.metro.ca/userfiles/image/recipes/Rotissons-autruche-caramelises-vinaigre-balsamique-5117.jpg PT03M PT25M PT28M
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.
5
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
Ostrich Roasts Caramelized with Balsamic Vinegar

Ostrich Roasts Caramelized with Balsamic Vinegar

Rate this recipe
1 Vote
  • Lactose-free
5
servings
0:03
Preparation
0:25
COOKING
0:28
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Bold & full flavoured

Bold & full flavoured

A texture you’ll appreciate.
A dark, full-bodied beer with a roasted malt flavour and hints of chocolate and coffee. Its taste is slightly to moderately sweet.

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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