These Clemengold Ostrich Fillets are just another way to prepare a locally sourced meat. ClemenGolds are similar to tangerines and mandarins. Use what is local to the region you live in.
When I posted my recipe for Ostrich Fillets with a Red Wine Jus there were a few questions as to where, what and how. So I thought I would share with you some interesting facts from the Ostrich South Africa Website.
- More than 65% of the world’s ostriches are being found in South Africa and South Africa also accounts for 80% of ostrich products in the world
- Oudtshoorn, in the Klein-Karoo (Southern Cape) is the ostrich capital of the world.
- Meat, is exported mainly to Europe.
- Because of the meat’s health characteristics ( almost no fat and cholesterol), it is a sought-after product.
Ostrich is a new addition to my kitchen. It is readily available in our supermarkets, but I have not really been enthused about it until I started treating it like game, instead of beef. If you do manage to find some, I hope you will buy the meat and try it.
Clemengold Ostrich Fillets
- 1 clemengold, juice only (you can use mandarin)
- 6 juniper berries, lightly crushed
- 1 cm root ginger, peeled and sliced
- 200 g ostrich fillets
- 15 g butter
- make a marinade with the juice, juniper berries and ginger
- marinade the fillets for at least 20 minutes
- heat the butter in a frying pan and cook the ostrich for 2 minutes per side
- allow to rest while you reduce the marinade into a jus