Pan-fried Ostrich with Creamy Mushrooms, Bombay Sweet Potatoes and Red Wine Sauce

Pan-fried ostrich fillet served with rich red wine sauce, creamy mustard mushrooms, and spiced Bombay-style sweet potatoes.

High Protein Gourmet Mushrooms Sweet Potato Ostrich

Estimated Nutrition

Calories

1412.5

kcal / serving

1412.5 kcal total

Carbs

65.8g

per serving

65.8 g total

Fat

88.4g

per serving

88.4 g total

Protein

54.2g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Wholegrain Mustard

Dairy

Butter

150

Double Cream

Liquids

125

Red Wine

White Wine

Dash

Meat

175

Ostrich Fillet

NutsSeeds

clove

Garlic

Chopped; for the ostrich

Salt

To taste

Black Pepper

Freshly ground; to taste

clove

Garlic

Chopped; for the mushrooms

clove

Garlic

Chopped; for the potatoes

0.5

tsp

Cumin Seed

0.5

tsp

pinch

OilsFats

For the ostrich

Dash; for the mushrooms

Olive Oil

Dash; for the potatoes

Vegetables

0.5

piece

Onion

Chopped; for the ostrich

100

Mixed Mushrooms

Sliced

piece

Sweet Potato

Cut into cubes

Method

Rest the ostrich for 5 minutes before slicing.

Simmer red wine in the frying pan until reduced by half, then stir in the butter.

Fry mushrooms until golden, add garlic, then stir in cream, mustard, and white wine.

Simmer the mushroom mixture for 8 minutes until slightly thickened.

Fry onion in olive oil for 4 minutes, add garlic for 1 minute, and brown the ostrich meat.

Fry onion and garlic for the potatoes, then add cubed sweet potato and spices.

Cook potatoes for 8 minutes until golden-brown and tender.

Plate the potatoes, top with mushrooms and ostrich, then drizzle with red wine sauce.