Clemengold Ostrich Fillets Spiced With Ginger

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
Ostrich Fillets With Clemengold Juice
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Clemengold Ostrich Fillets

Recipe Category: Ostrich
All Rights Reserved: An original recipe from Lavender and Lime


  • 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

Click on the links for conversions and notes.

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