Ostrich with red wine and cranberries

Serves 4

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Ostrich meat is a red meat that is lower in fat than lamb or beef and that can be used in any traditional red meat recipe to produce great tasting dishes. It contains 7 per cent less fat and 35 per cent fewer calories than beef, but has just as much easily absorbed iron, which is important for healthy blood.

 

Ingredients

4 (800g) ostrich steaks
375ml red wine
2 tbsp cranberry jelly
100ml half-fat creme fraiche
1 tbsp crushed peppercorns
2 tbsp olive oil
Sprigs of fresh rosemary

 

Method

Pour the wine into a saucepan and bring to a boil over medium heat. Stir in the cranberry jelly. Reduce heat and simmer until caramelised. Add the creme fraiche and let it reduce for a few minutes.

Cut steaks into two portions per person and coat them with black peppercorns, then brush with oil on one side.

Heat the oil in a pan over medium to high heat. When hot, place the steaks, oil side down, into the pan. Brush the top of the steaks with oil and cook quickly for 2 minutes per side.

Once the steaks are done, arrange them on plates, one wedged slightly on top of the other.

Add the juice of the pan to the sauce and pour over the steaks. Garnish with sprigs of rosemary.