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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.
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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
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  • Lactose-free
5
servings
0:03
Preparation
0:25
COOKING
0:28
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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

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Lactose-free recipes

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