Bacon Wrapped Ostrich





1 x 1kg Boneless Ostrich Joint

Thyme and Rosemary Leaves

10 Rashers of Rindless Streaky Bacon

(or thinly sliced Pancetta if available)

30 ml Virgin Olive Oil

1 medium onion, peeled and sliced

1 medium carrot, peeled and diced

1 medium leek, peeled and diced

30 ml Virgin Olive Oil

30 ml balsamic vinegar

150 ml full bodied red wine

300 ml beef stock

String or cocktail sticks


Season the joint with thyme and rosemary leaves and freshly ground black pepper, by pressing the edge of a sharp knife into the joint to create a little pocket and spearing the flesh with the herbs.

Wrap the joint with bacon or pancetta and secure with the cocktail sticks.  Drizzle with the olive oil, and placed in a roasting tray with the diced vegetables.

Roast on a high heat, say 230 degrees C for 15 minutes and they reduce the temperature to 200 degrees C and cook for a further 30 minutes.

Remove the meat when cooked, (hopefully it will still be pink in the centre) and allow to rest on the side.  Add the balsamic vinegar, winde and stock to the pan.  Strain to remove the vegetables and reduce in a clean pan until a coating consistency is achieved.  Slice the joint and pour the sauce over.

We thought this went particularly well with game chips and mashed winter vegetables, such as swede and carrots or sweet potato.

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