Spicy Ostrich Roast Food

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OSTRICH ROASTS, SPICY SAUCE



Ostrich Roasts, Spicy Sauce image

Provided by Metro

Time 30m

Yield 4

Number Of Ingredients 7

4 ostrich roasts
1 onion, chopped
1 cup (250 mL) fresh peeled or canned Tomato diced
3 drops Tabasco sauce
1/2 cup (125 mL) chicken bouillon
1/4 cup (60 mL) plain 2% yoghurt
Salt and pepper to taste

Steps:

  • In a frying pan, brown roasts in oil and butter 1 minute per side. Lower heat and cook covered 8 to 10 minutes over medium heat. Keep warm.Brown onion and tomatoes in the same pan about 2 minutes.Add Tabasco sauce and bouillon. Cook 1 to 2 minutes.Thicken sauce with yoghurt and add ostrich. Season.

SPICY OSTRICH ROAST



Spicy Ostrich Roast image

I bought 800g Ostrich meat the other day and decided to make roast with it. I thought I would try something a little different as I have not done an ostrich in the oven that was not stuffed and then wrapped in bacon, so it still came out super tender as it should be. Ostrich is a very lean meat with virtually no fat on it, so over cooking it is a disaster. Prep time does not include sitting time.

Provided by The Flying Chef

Categories     Wild Game

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 15

olive oil
800 g ostrich roast
2 teaspoons coriander seeds
2 teaspoons cracked black pepper
2 teaspoons juniper berries
1 teaspoon cardamom seed
2 garlic cloves, crushed
1 cup dry red wine
50 ml port wine
3 tablespoons red currant jelly
1/2 water
2 teaspoons beef stock granules
2 tablespoons balsamic vinegar
1 tablespoon butter
3 tablespoons bisto, gravy granules

Steps:

  • Note: You can use cornflour to thicken I just prefer the taste with the gravy granules.
  • Crush spices and garlic using a blender or mortar and pestle.
  • Rub mixture all over ostrich to cover completely, leave to sit for 1-2 hours.
  • Heat some olive oil in a large fry pan, add ostrich and cook until browned all over, transfer ostrich to an over proof dish, roast in pre-heated oven 200 degrees Celsius for 30 minutes.
  • Remove and allow to rest for 10-15 minutes before carving.
  • Sauce.
  • Combine all ingredients in a saucepan except the butter and gravy granules, bring to the boil and reduce liquid to approximately 1 cup.
  • Whisk in butter and thicken with gravy granules, serve over meat.
  • Serves 3-4.
  • To Serve: I served mine on a big serving platter accompanied by a mix of wild mushrooms, onions done in butter and some fresh herbs, roasted pumpkin and sauteed cabbage.

Nutrition Facts : Calories 227.4, Fat 4.8, SaturatedFat 2.5, Cholesterol 10.2, Sodium 41.5, Carbohydrate 28.8, Fiber 4.2, Sugar 12.6, Protein 1.8

SPICY BEEF ROAST



Spicy Beef Roast image

This is something I came up with when I was wanting an easy recipe with spicy meat to put on burritos. Yummy, but please be warned, this is pretty spicy.

Provided by Miss Diggy

Categories     Roast Beef

Time 10h5m

Yield 4-6 serving(s)

Number Of Ingredients 3

3 -4 lbs beef roast
1 package fajita seasoning mix
1 jar pepperoncini pepper

Steps:

  • Put roast in your crockpot and sprinkle half the package of fajita seasoning mix over top, then turn roast over and sprinkle other half.
  • Then pour the whole jar, including liquid, onto the roast and cook on high for 4-5 hours, or low 9-10 hours.

ROAST OSTRICH



Roast Ostrich image

One of my Cousins, Duane, and my Great Auntie Elsa used to have an ostrich ranch here in Alberta, Canada. I had ostrich on more than 1 occasion and really enjoyed it, but people just couldn't grasp eating this exotic bird so the ranch is no longer. I dug for this Australian recipe and I really hope that you enjoy it. Ostrich is a red meat that is very low in fat (lower than white chicken meat I've been told) but high in a flavour that is not "strange" or gamey at all. You can substitute a beef roast because I know many people might have a hard time finding ostrich. Enjoy!

Provided by Nif_H

Categories     Meat

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 5

4 1/2 lbs ostrich roast
4 garlic cloves, minced
1 teaspoon fresh ground black pepper
2 large onions, cut into 1/4 in slices
1 cup water

Steps:

  • Preheat the oven to 250°F Place the meat in a shallow roasting pan. Spread the garlic evenly over the meat and then sprinkle with pepper. Separate the onion slices into rings and arrange over the meat; add water to the pan.
  • Cover the roast with heavy duty foil or a roasting pan lid; Roast for 2 hours.
  • Turn over the meat and stir the onions into the jus. Cover and roast for 1-2 hours more or until fork tender, spooning the jus over the meat every 15 - 30 minutes. Transfer the roast to a cutting board, cover with foil and allow to stand for 10 minutes.
  • Carve the meat thinly against the grain and serve with the juices from the roasting.

Nutrition Facts : Calories 24.9, Fat 0.1, Sodium 2.8, Carbohydrate 5.9, Fiber 0.8, Sugar 2.2, Protein 0.6

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