Friday Supper: Ostrich steak with butternut squash and Shiraz

This is an exotic and colourful meal which will give you a taste of South Africa. Serve with Excelsior Paddock Shiraz.

Why is this the right wine choice? Shiraz, with its inherent gaminess, loves game!  The berry-fruit flavours in the wine work well with sweet trimmings like butternut squash and savoury sauces enriched with dark chocolate and flavoured with chilli, as in this recipe. Shiraz isn’t fazed by spicy or sharp spices/ sauces.

To serve 2 you will need:

  • 2 ostrich steaks, (225g each)
  • 250 ml red wine
  • black pepper
  • 2 tbsp  oil
  • 2 onions, diced
  • 1 bulb fennel cubed
  • 1 butternut squash, cubed
  • 50 g capers
  • 25 g pine nuts, toasted
  • 1/2 red pepper, diced
  • 50  cocoa powder
  • a pinch of dried red chilli flakes
  • juice of 1 orange
  • 1tbsp honey
  • thyme

Directions

1. Marinate the ostrich steaks in the red wine overnight (in the real world: as long as you can!). Remove the ostrich, reserving the wine, and pat dry.
2. Heat a griddle until hot and cook the ostrich steaks on the griddle for about 3 minutes on each side, depending on how well cooked you like your meat.
3. Season the ostrich steaks with salt and freshly ground pepper, keep it warm and put it to one side to ‘relax’.
4. In a small pan bring the reserved wine and honey to the boil. Reduce the heat and cook until reduced by half.
5. Meanwhile, heat the oil in a large heavy-based frying pan. Fry the onions until they begin to soften (3-4 minutes), then add the fennel and butternut squash. Season with salt and freshly ground pepper and fry stirring for 10 minutes.
6. Turn off the heat and toss in the capers, pine nuts and red pepper.
7. In a separate bowl, mix together the cocoa powder, chilli, orange juice and thyme. Pour the mixture over the butternut squash mixture.

To serve, divide the butternut squash mixture evenly between two plates, top with the ostrich steaks and drizzle over the red wine sauce. Serve at once.

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