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:

473 calories

Dietary restrictions:

Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 70g 107%
  • Carbs 152g 51%
  • Saturated 19g 97%
  • Fiber 19g 76%
  • Trans 0g
  • Sugars 49g
  • Monounsaturated 35g
  • Polyunsaturated 11g
  • Protein 161g 322%
  • Cholesterol 855mg 285%
  • Sodium 4,240mg 177%
  • Calcium 454mg 45%
  • Magnesium 310mg 77%
  • Potassium 3,731mg 107%
  • Iron 37mg 204%
  • Zinc 26mg 172%
  • Phosphorus 1,833mg 262%
  • Vitamin A 2,091µg 232%
  • Vitamin C 17mg 28%
  • Thiamin (B1) 2mg 120%
  • Riboflavin (B2) 3mg 155%
  • Niacin (B3) 34mg 169%
  • Vitamin B6 4mg 215%
  • Folic Acid (B9) 206µg 52%
  • Vitamin B12 29µg 492%
  • Vitamin D 2µg 1%
  • Vitamin E 8mg 42%
  • Vitamin K 67µg 84%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...