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.


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, Pork Free, Alcohol Free

Daily value:



  • Fat 17g 27%
  • Carbs 38g 13%
  • Saturated 5g 24%
  • Fiber 5g 19%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 9g
  • Polyunsaturated 3g
  • Protein 40g 81%
  • Cholesterol 214mg 71%
  • Sodium 1,060mg 44%
  • Calcium 113mg 11%
  • Magnesium 77mg 19%
  • Potassium 933mg 27%
  • Iron 9mg 51%
  • Zinc 6mg 43%
  • Phosphorus 458mg 65%
  • Vitamin A 523µg 58%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 0mg 30%
  • Riboflavin (B2) 1mg 39%
  • Niacin (B3) 8mg 42%
  • Vitamin B6 1mg 54%
  • Folic Acid (B9) 52µg 13%
  • Vitamin B12 7µg 123%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 17µg 21%
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