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Roast Ostrich with Port    HT    MC  25mins



Serves  4      Hot  Game  Alcohol   Fruit  Main Course   Dairy Gluten Wheat Free  Eggless




450g/1lb Ostrich Fillet

Olive Oil

50g/2oz Poppy Seeds

2 tbsp Redcurrant Jelly

180ml/6fl.oz. Port

120ml/4fl.oz. Fresh Beef Stock

100g/4oz Fresh Redcurrants to garnish



1. Preheat the oven to 150C, 300F, Gas Mark 2.


2. Brush the fillets with a little olive oil and lightly coat the  surface with poppy seeds.


3. Place in a shallow baking tin and roast for 20 minutes.


4. 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.


5. To serve - transfer the fillets onto a warmed platter and pour the sauce over the top. Garnish with the fresh redcurrants. Serve immediately.  



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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