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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 Reduction

Author: Flavelo
Recipes Main Courses
Ostrich fillet offers a steak experience but with ultra-low fat. It must be treated like fine tenderloin: high heat sear, then rest. The tartness and tannins of mixed berries mirror the classic game-and-jam pairing, balancing the meat's sweetness.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Oven-safe Skillet
  • Foil
  • Meat Thermometer

Allergen Information

⚠️ Milk

Instructions

1 ✓

Remove meat from fridge 30 mins prior. Pat dry, oil, salt, and pepper.

Tip: Room temp meat cooks evenly.
2 ✓

Sear in hot skillet for 2 mins per side.

Tip: Crust adds flavor.
3 ✓

Transfer to 350°F (180°C) oven for 8-10 mins until internal temp reaches 130-140°F (Medium).

Tip: Do not overcook! Low fat means dry meat.
4 ✓

Remove, cover loosely with foil, and REST for 10 mins.

Tip: Resting relaxes fibers.
5 ✓

Add wine, balsamic, honey, and berries to the hot skillet. Reduce until thick.

Tip: Wine deglazes the pan.
6 ✓

Remove from heat, whisk in cold butter. Serve over sliced meat.

Tip: Slice against the grain.

Recipe FAQ

Doneness?
Like beef, Ostrich is best Medium-Rare to Medium. Well-done ostrich becomes tough and dry.

Ingredients

  • 1 3/4 lbs Ostrich Fillet (whole or thick steaks)
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Cracked Pepper
  • 7 oz Mixed Berries (fresh or frozen)
  • 1/2 cup Dry Red Wine
  • 1 tbsp Honey
  • 1 tbsp Balsamic Vinegar
  • 2 tbsp Cold Butter
  • 2 sprigs Fresh Thyme