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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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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! Ingredients:
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 |
Directions:
1. 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.
2. Cover the roast with heavy duty foil or a roasting pan lid; Roast for 2 hours.
3. 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.
4. Carve the meat thinly against the grain and serve with the juices from the roasting.
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