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Grilled Ostrich Fillet with Ruby Port Cranberry Reduction

Here’s a richly flavoured, comforting winter recipe from Andrew and Nell Rogers at Calitzdorp Country House.

What you will need

• 2 x 200g ostrich fillet steak
• 100ml Morgenster extra virgin olive oil
• Ground black pepper and salt 

Ruby Port cranberry reduction
• 30ml Morgenster extra virgin olive oil
• 250ml chicken stock
• 100ml dried cranberries
• 150ml finely chopped onion
• 1 garlic clove crushed
• 5ml groundblack pepper
• 50ml Ruby Port
• 50ml cream

How to prepare

Marinade ostrich fillet steak in Morgenster extra virgin olive oilfor 2 hours.

While the fillet is marinating, prepare the Ruby Portcranberry reduction.
Fry onion in Morgenster extra virgin olive oil till glassy, not brown, add chicken stock and bring to the boil.
Add dried cranberries, let simmer on low heat for 10 minutes then blitz with stick blender.
Stir in Ruby Port and cream and keep warm.

Heat griddle pan, remove fillets from Morgenster extra virgin olive oil and fry in pan, recommended 3-4 min per side.
Season with pepper and salt to taste.
Remove from heat and let rest in warm place for 10 min.

Serve with crushed potatoes and sweet potatoes, medley of vegetables and Ruby Port cranberry reduction on the side.

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P.O. Box 1616, Somerset West, 7129, South Africa
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