Mustard-Glazed Ostrich Fillet with Berry Marmalade Sauce

Mustard-Glazed Ostrich Fillet with Berry Marmalade Sauce
Staff Writer
Mustard-Glazed Ostrich Fillet with Berry Marmalade Sauce
Tom Eckerle
Mustard-Glazed Ostrich Fillet with Berry Marmalade Sauce

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.

4
Servings
255
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
15g
21%
Sugar
4g
4%
Saturated Fat
6g
25%
Cholesterol
50mg
17%
Carbohydrate, by difference
13g
10%
Protein
17g
37%
Vitamin A, RAE
12µg
2%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
33mg
3%
Choline, total
36mg
8%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
14µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
113mg
16%
Selenium, Se
16µg
29%
Sodium, Na
385mg
26%
Water
57g
2%
Zinc, Zn
2mg
25%

Mustard Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Mustard Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.