Mustard-Glazed Ostrich Fillet with Berry Marmalade Sauce

Mustard-Glazed Ostrich Fillet with Berry Marmalade Sauce
Tom Eckerle


For the sweet potato croquettes

  • medium-sized sweet potatoes, baked until tender
  • 2 Tablespoons  chopped hazelnuts, toasted
  • 1 Tablespoon  chopped sage
  •   Salt and freshly ground black pepper, to taste
  • eggs
  • 1 Tablespoon  milk
  •   All-purpose flour
  •   1/2-1 cup panko breadcrumbs

For the ostrich

  • 4 Teaspoons  olive oil, plus more for frying
  • large shallot, sliced thinly
  • 2 Tablespoons  berry marmalade or preserves
  • 1 Tablespoon  cracked black pepper
  • 1/4 Cup  red-wine vinegar
  • 1 Cup  duck or chicken stock
  • 1/4 Cup  fruit mustard
  •   Four 5-ounce ostrich fillets, blotted dry
  •   Salt and freshly ground black pepper, to taste
  • 2 Teaspoons  unsalted butter, at room temperature

This meaty taste of ostrich — best served rare, since it is so lean — takes well to the crunchy, flavorful sweet potato croquettes. Panko, irregularly shaped Japanese breadcrumbs, give the croquettes an extra-crispy crust. Layers of mustard and berry flavors blend into a mouthwatering sauce. Serve with thinly sliced red cabbage sautéed until tender in a mixture of olive and hazelnut oils, seasoned with cumin seeds, salt, and pepper.

Click here to see Best Ostrich Recipes.


For the sweet potato croquettes

When the sweet potatoes are cool enough to handle, scoop out the flesh and transfer to a nonstick skillet. Cook over medium heat until very dry, turning occasionally, and breaking up with a wooden spatula.

Let cool, then stir in the hazelnuts and sage, and season with salt and pepper, to taste. Form into four 1-inch-thick round cakes. In a bowl, beat the eggs with the milk to form an egg wash. Dust the cakes with flour, drop into the egg wash, then cover with breadcrumbs. Set aside on a rack.

For the ostrich

Heat 1 teaspoon of the oil in a skillet over medium heat. Add the shallot and cook until softened, 2-3 minutes. Stir in the marmalade and cracked pepper. Pour in the vinegar, increase the heat to high, and boil until the liquid has almost evaporated.

Stir in the stock, then the mustard, and gently boil until reduced to the consistency of a thin sauce. Keep warm.

Season the ostrich with salt and pepper, to taste. Heat 3 teaspoons olive oil in a large skillet over high heat until hot. Add the ostrich and cook quickly on both sides until browned and rare or medium-rare, turning once. Remove from the pan and keep warm.

Pour enough olive oil into a skillet to measure about ½-inch deep, and heat over medium-high heat until hot. Add the croquettes and cook until golden brown on one side, turn with a spatula, and cook the second side until brown. Remove, blot dry on paper towels, and keep warm.

Place the croquettes on 4 warmed plates. Lay the ostrich fillets on top. Strain the berry sauce into a clean pan, stir in butter, and season with salt and pepper, to taste. Pour over the ostrich and serve at once.


Calories per serving:

478 calories

Dietary restrictions:

High Fiber Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 71g 109%
  • Carbs 155g 52%
  • Saturated 20g 99%
  • Fiber 21g 85%
  • Trans 0g
  • Sugars 49g
  • Monounsaturated 35g
  • Polyunsaturated 11g
  • Protein 162g 323%
  • Cholesterol 855mg 285%
  • Sodium 4,240mg 177%
  • Calcium 553mg 55%
  • Magnesium 335mg 84%
  • Potassium 3,795mg 108%
  • Iron 38mg 214%
  • Zinc 26mg 174%
  • Phosphorus 1,838mg 263%
  • Vitamin A 2,108µg 234%
  • Vitamin C 19mg 32%
  • Thiamin (B1) 2mg 123%
  • Riboflavin (B2) 3mg 157%
  • Niacin (B3) 34mg 171%
  • Vitamin B6 4mg 223%
  • Folic Acid (B9) 223µg 56%
  • Vitamin B12 29µg 492%
  • Vitamin D 2µg 1%
  • Vitamin E 9mg 45%
  • Vitamin K 170µg 213%
See detailed nutritional info Have a question about nutritional data? Let us know.
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