print this page

www.janbilton.co.nz

Roasted Ostrich with Vegetables

Ostrich is now available from over 50 supermarkets and speciality food stores throughout New Zealand. One hundred grams of cooked ostrich contains just 2.8 per cent fat, and only 83 milligrams of cholesterol. It is also rich in iron. Beef fillet or venison rump can be prepared in the same way. Note: cooking may take longer, depending on the thickness.

250g Tajo ostrich fillet
½ cup red wine
2 teaspoons Dijon-style mustard
½ each: yellow and red pepper (capsicum)
2 small onions
freshly ground salt and pepper to taste
1 tablespoon olive oil
1 stalk rosemary
spray olive oil

Place the ostrich in a pan and marinate in the red wine combined with the mustard for at least 30 minutes.

Meanwhile, preheat the oven to 180°C. Cut the peppers in half again and remove the seeds. Brush the vegetables with olive oil. Place the onions in a roasting pan and season with salt and pepper. Roast for 15 minutes. Add the peppers, sprinkle with the rosemary leaves and roast for 15 minutes, turning once.

Meanwhile, spray a non-stick frying pan with oil. Drain the ostrich and pat dry. Sear the ostrich in the pan on all sides.

Place in the oven and roast for 5-6 minutes. Remove from the oven, tent with foil and rest for 5 minutes. The ostrich will be medium rare.

Serve sliced with the roasted vegetables. The marinade could be combined with equal amounts of orange juice, simmered and drizzled over the ostrich. Excellent accompanied by baked kumara. Serves 2.