Ostrich fillet in nartjie sauce: Ostrich meat is very low in fat and cholesterol. For a healthy meal try it with nartjie sauce.
Serves 4:
500 g. ostrich fillet 5-7ml (l-l½tsp)
beef stock powder
juice and grated peel of 1 large orange
65 ml (cup) medium cream sherry
15ml(1tbsp) honey
milled black pepper
30ml(2tbsp) sunflower oil
2 nartjies, peeled and segmented
Rub ostrich fillet with beef stock powder and place in a shallow dish. Mix orange juice and peel, sherry, honey and black pepper. Pour over fillet and marinate for at least 1 hour, if possible. Preheat oven to 200 °C. Pour oil into a roasting pan and heat in oven for a minute or two. Remove fillet from marinade and place in hot oil. Roast for about 5 minutes, brush with marinade, add nartjie segments and roast for a further 5-10 minutes, or until cooked. Serve with roast potatoes and steamed vegetables.
