Follow cooking tip for your choice of Ostrich meat (individual portions or roasts)
 
Ingredients:

• For the sauce (Which can be made ahead of time)
• 2 tablespoons heaped of Cranberry jelly.
• 1 teaspoon of grated fresh ginger.
• 1 teaspoon of English mustard powder
• Juice & Zest of 1/2 an orange & 1/2 lemon.
• 4 tablespoons of port.
• Fresh Cranberries to Garnish.

Method :

• Mix all the ingredients together, except port, bring to boil, whisking well.
• Add port and simmer for one minute.
• Turn into serving bowl and serve at room temperature or alternatively pour hot sauce over fillets or steaks. garnish with fresh Cranberries and serve with seasonal vegetables.

Suggested Desert:

A selection of our Bill Grundy's real dairy ice - creams or fruit sorbets made on the Oslinc farm for you to enjoy.