Find your recipes and restaurants here

Ostrich steak with port wine sauce

Ingredients 10
Servings 4


  • 4
    ostrich steaks
  • milled pepper
  • butter and sunflower oil for frying
  • 65
    chicken stock
  • 65
  • 1
    orange, juice
  • 5
    mustard powder
  • salt and milled pepper to taste
  • 15


Wipe steaks with a damp cloth, sprinkle with pepper and set aside. SAUCE:. Heat stock, port and juice. Add mustard powder and seasoning and bring to boil. Meanwhile, heat butter and oil in a pan and cook steaks to desired degree of doneness. Transfer steaks to a heated serving dish and keep warm. Pour heated sauce into steak pan and bring to a rapid boil. Mix cornflour to a paste with a little cold water and stir into sauce. Continue stirring until sauce thickens, then cook for a further 2 minutes. Serve immediately with roast potatoes and vegetables. TOTAL KILOJOULE COUNT: 5 750 kJ (1 375 Cal). A portion: 1 440 kJ (345 Cal).

Read more on: shallow-fry

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.