Entree: Eswatini – Southern Culinary Region – Karoo Roast Ostrich (Karoo-style roasted ostrich seasoned with toasted coriander and rosemary, seared and oven-roasted to tender medium-rare)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 4 hrs 30 min

Total 5 hrs

Ingredients

- 2 lb (900 g) ostrich roast, trimmed
- 3 tbsp (45 ml) olive oil
- 4 cloves (12 g) garlic, minced
- 2 tsp (4 g) coriander seeds, toasted and crushed
- 1 tbsp (15 ml) fresh lemon juice
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) red wine vinegar
- 2 sprigs rosemary, chopped (about 1 tbsp / 3 g)
- 1 bay leaf
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (60 ml) dry red wine (optional, for pan deglaze)
- 1 tsp (5 g) brown sugar (optional, for slight caramel balance)

Instructions

1. Combine olive oil, minced garlic, crushed coriander seeds, lemon juice, red wine vinegar, chopped rosemary, coarse salt, black pepper, and brown sugar in a bowl to make a marinade. Rub the marinade evenly over the ostrich roast, cover, and refrigerate for at least 4 hours or preferably overnight.
2. Remove roast from refrigerator 30 minutes before cooking to bring toward room temperature. Preheat oven to 375°F (190°C). Heat a large ovenproof skillet or roasting pan over high heat until very hot.
3. Pat the roast dry, add 1 tbsp (15 ml) olive oil to the hot pan, and sear the ostrich on all sides until a deep brown crust forms, about 2–3 minutes per side. Add the bay leaf to the pan.
4. Add unsalted butter to the pan and baste the roast with melted butter for 1 minute. Transfer the skillet to the preheated oven and roast until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare, about 12–18 minutes depending on thickness.
5. Remove roast from oven and transfer to a cutting board; tent loosely with foil and rest 10 minutes (carryover will bring internal temperature up to about 135°F / 57°C). Meanwhile, place skillet over medium heat, add red wine, scrape up browned bits, and simmer 2–3 minutes to make a quick pan sauce; adjust seasoning.
6. Slice ostrich against the grain into 1/4–1/2 inch (6–12 mm) slices, arrange on a platter, spoon pan sauce over top, and serve immediately.