A Family Christmas...part 2

Ostrich with Chestnuts and a White Wine Sauce

www.foodanddrinkphotos.com

Photographer: Tips

Game, refers to wild birds used as a food source. Traditionally they were hunted both as a sport and to replenish the larder during the autumn winter months.Ostrich is a large flightless bird, native to South Africa, which is now farmed around the world. As they have no teeth, their diet consists of plants, seeds, shrubs, flowers and fruit. It is a very lean meat with a course texture and has a similar taste to beef. It is low in fat and cholesterol, and high in calcium, protein and iron. Most of the meat comes from the leg, thigh and back, as an ostrich has no breast meat. It plays an important part in South African cookery and can also be eaten raw, as carpaccio. 

Since ancient times, Ostrich oil has be used for relieving Arthritis and rejuvenating the skin. The oil is a source of omega 3, 5, 6, 7 and 9 EFA's vital for cell growth. It is also rich in vitamin A, F and provitamin A. The low melting point allows the oil to penetrate deep into the skin

Serves 4

1kg / 2lbs 4oz ostrich tenderloin fillet

4 - 6 tbsp olive oil

salt and freshly ground black pepper

450g / 1 lb unpeeled chestnuts or 225g / 8 oz peeled chestnuts

1 medium onion, chopped

1 garlic clove, chopped

250ml / 9 fl oz dry white wine

500ml / 18 fl oz double cream

1 - Pre-heat the oven to gas mark 6, 200C, (400F).

2 - Rub the salt and pepper all over the tenderloin fillet. Heat 2 - 3 tbsp of the olive oil in a pan over medium heat. Sear the fillet in the pan until golden brown on all sides. Set the pan aside for the sauce.

3 - Place the fillet in a roasting tin in the oven, roasting at gas mark 6, 200C, (400F) for 20 minutes.

4 - While cooking, rinse the chestnuts, and make a small incision on the flat side of the shell of each nut. Place them in a pan with cold water. Bring them to the boil and boil gently for 10 minutes. Take the pan off the heat and drain. Peel the chestnuts, removing the inner skin as well.

5 - Add the remaining  2 - 3 tbsp of the olive oil in the pan over a medium heat. Add the onion, saute until soft. Add the garlic, saute for one more minute. 

6 - Add the white wine and reduce by two thirds. Add the cream and the chopped chestnuts. Simmer gently until it reduces further and thickens.

7 - Remove the cooked ostrich to a board for carving, and leave to rest for at least 15 minutes. 

Serve the fillets with the sauce drizzled over. Accompany with seasonal vegetables. 

Cook's Tip

A roasting bag can be used, as ostrich is low in fat. This will prevent the meat from drying out.