Ostrich Pot Roast
Ostrich Recipe
1Setup & Prepare
About This Recipe
Long, slow braising transforms ostrich roast into tender meat with rich gravy. This one-pot meal feeds families while honoring traditional cooking.
Cultural Context
This classic comfort food adapts to ostrich roast, creating tender, flavorful meal. The dish represents practical family cooking using moist-heat methods for lean meat.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Pat roast dry and season generously. Preheat oven to 300°F.
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Browning: Heat oil in large Dutch oven. Brown roast on all sides, about 12 minutes. Remove.
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Vegetables: Add onions, carrots, and celery. Cook 5 minutes. Add garlic.
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Deglazing: Pour in wine, scraping up browned bits.
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Braising: Return roast. Add stock, bay leaves, and thyme. Liquid should come one-third up roast.
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Oven Cooking: Cover and braise 2 hours.
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Potatoes: Add potatoes and continue braising 1 hour until tender.
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Gravy: Remove roast and vegetables. Strain liquid, skim fat, make gravy.
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Service: Slice roast and serve with vegetables and gravy.
4Chef's Notes & Pairings
Chef's Notes
- Low and slow keeps lean ostrich moist
- Should be very tender when done
- Make gravy from cooking liquid
- Perfect Sunday dinner
Wine Pairing
Rustic Côtes du Rhône or Malbec complements the pot roast.
Nutrition Facts
Per serving: 480 calories, 54g protein, 18g fat, 22g carbohydrates. Complete meal.
