Roast Ostrich with Port
Hot Game Alcohol Fruit Main Course Dairy Gluten Wheat Free Eggless
450g/1lb Ostrich Fillet
50g/2oz Poppy Seeds
2 tbsp Redcurrant Jelly
120ml/4fl.oz. Fresh Beef Stock
100g/4oz Fresh Redcurrants to garnish
Preheat the oven to 150C, 300F, Gas Mark 2.
Brush the fillets with a little olive oil and lightly coat the
surface with poppy seeds.
Place in a shallow baking tin and roast for 20 minutes.
Meanwhile, place redcurrant jelly, port and stock in a small saucepan, bring to
the boil, stirring, then continue to cook until reduced and slightly thickened.
To serve - transfer the fillets onto a warmed platter and pour the sauce over
Garnish with the fresh redcurrants. Serve immediately.
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