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Roast ostrich with berry sauce served on a plate with garnish.
Elegant and exotic roast ostrich with berry sauce

Roast ostrich with berry sauce

Author: Flavelo
Recipes Main Courses
Ostrich fillet offers the 'steak experience' of red meats, but since its fat content is extremely low, it can dry out in minutes. It must be treated like the finest fillet steak: high heat, then resting. The acidity and tannins of berry fruits (blueberry, blackberry, redcurrant) harmonise perfectly with the slightly sweet, gamey nature of the meat, similar to the game-jam pairing.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan (ovenproof if possible, or separate tin)
  • Aluminium foil
  • Meat thermometer (recommended)

Allergen Information

⚠️ Milk (butter)
⚠️ Sulphur dioxide

Instructions

1 ✓

Remove the meat from the fridge 30 minutes before cooking. Pat dry, brush with oil, season with salt and pepper.

Tip: The centre of cold meat won't cook through before the outside burns. Room temperature ensures even cooking.
2 ✓

Sear a crust on all sides of the meat in a hot pan (2 minutes per side).

Tip: The crust gives flavour, but doesn't 'seal in' juices (this is a myth), but is important for texture.
3 ✓

Transfer to a 180°C oven for 8-10 minutes (depending on thickness), until internal temperature reaches 55-60°C (medium).

Tip: Do not overcook! Ostrich dries out quickly lacking fat.
4 ✓

Remove, cover with foil and REST for 10 minutes.

Tip: During resting heat equalises, fibres relax, juices settle.
5 ✓

Meanwhile in the pan (used for the meat), pour the wine, balsamic vinegar, honey and fruits. Boil down until thick.

Tip: The wine dissolves the residual flavours from the meat.
6 ✓

Removed from heat, whisk in the cold butter to make it glossy. Serve with the sliced meat.

Tip: Slice the meat against the grain.

Recipe FAQ

How much should I cook it?
Ostrich, like beef, is best consumed medium-rare (pink centre) or medium. 'Well-done' (completely cooked through) ostrich will be as hard as shoe leather.

Ingredients

  • 800 g Ostrich fillet (whole or thick steaks)
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Crushed pepper
  • 200 g Mixed berries (fresh or frozen)
  • 100 ml Dry red wine
  • 1 tbsp Honey
  • 1 tbsp Balsamic vinegar
  • 30 g Butter (cold)
  • 2 sprigs Fresh thyme