 L'EXCELLENCE DU CHATEAU ST MAUR 2005 RED | 
FRANCE
OSTRICH ROAST WITH GAME POTATOES AND
BLACK CHERRY SAUCE
|
| Method |  Preparation : 15 mn
Cuisson : 20 mn
For the meat
- Heat the butter and oil in a thick-based pan.
- Season the ostrich meat with salt and pepper.
- Pan roast over medium to high heat for 3 - 5 minutes each side, depending on doneness preferred (ostrich meat is best served rare).
- Allow to rest for a few minutes before serving.
For the potatoes
- Peel the potatoes Pompadour and slice them very thinly on the length. Place into a bowl of cold water.
- Heat the oil and butter in a pan.
- Drain the potatoes and pat dry with a kitchen towel.
- Sauté the potatoes until golden brown on both sides and season with Fleur de Sel.
For the sauce
- Place the frozen berries into a saucepan and gently heat.
- Add the port, sugar and lemon juice and simmer gently with the lid off until the liquid has reduced by half.
- Season with the Worcestershire sauce and paprika.
- Allow to cool slightly.
Slice the ostrich meat and arrange on a plate with the game potatoes of Pompadour and cherry sauce. |
| SOME TASTING NOTES | 
COMING SPOON
Wine Service : 16 - 18 °C |
|
|  | |  | | SANDRA DODDS |  | FOOD TECHNOLOGIST
FOOD PHOTOGRAPHER |
| |  | |  |
| | | | INGREDIENTS | Serves 4
For the meat
- 500 - 600g ostrich roasting meat
- 2t butter
- 15ml olive oil
- Salt & pepper
For the potatoes
- 6 - 8 Pompadour potatoes
- 2T olive oil
- 1T butter
- Fleur de Sel
For the sauce
- 300g frozen black cherries (Griottes Entières)
- 4T port
- 25g sugar
- 1T lemon juice
- 1T Worcestershire sauce
- 1 pinch paprika
|
| | | | |
|
