Clemengold Ostrich Fillets Spiced With Ginger

These Clemengold Ostrich Fillets are just another way to prepare a locally sourced meat. Clemengolods 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
Ostrich Fillets With Clemengold Juice
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Clemengold Ostrich Fillets

Recipe For: Main Course
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • juice of 1 clemengold
  • 6 juniper berries lightly crushed
  • 1 cm root ginger sliced
  • 200 g ostrich fillets
  • 15 g butter

Instructions

  • 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

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24 thoughts on “Clemengold Ostrich Fillets Spiced With Ginger

  1. Yay, this looks great. (I am also cooking with juniper berries today, but with naartjie juice for the October First Sighting mailer.)

  2. Unless I grow them myself I am never going to find ostrich meat here, i had it is NZ though and it was good.. this recipe looks good too!

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