Ostrich With Cranberry Sauce

6 Ostrich Filets

Black pepper

3 tbsp olive oil

Kosher salt

Sauce:

2 cups cranberries

1 cup diced white onion

2 garlic cloves

1 cup packed light brown sugar

1 cup red wine vinegar

2 cups dark ale or lager beer

1 cup Worcestershire sauce

1 cup soy sauce


Preparation

Sauce Preparation: 

Combine all sauce ingredients in a stainless steel saucepan and simmer over medium-low heat, stirring occasionally, until sauce has thickened and reduced slightly, about 1 hour.

Working in batches, place sauce in a blender and process until smooth. Be careful to start blender at a low speed and allow steam to escape. Strain sauce through a fine mesh strainer and set aside. It will keep, covered, in the refrigerator up to 2 weeks.

Steak Preparation:

Remove ostrich from refrigerator 30 minutes to 1 hour before cooking.

Warm a large skillet over medium-high heat. Season steak with salt and pepper to taste.

Working in batches, add 1 tablespoon oil to pan and sear 2 steaks until deep golden, about 4 minutes. When steak releases easily from pan, flip and continue cooking about 3 minutes more for medium rare.

For first two batches, remove and keep warm in a 250-degree F oven; meanwhile, repeat cooking process with remaining oil and steaks. 

Place steaks on plates, and spoon sauce on the side.  Bon appétit!



Recipe adapted from Delish