Ostrich Fillets With Clemengold Juice

Living in a converted garage means that there are really only two rooms in the space. Our kitchen, dining room and lounge is one big open plan area. So, with Cindy relaxing on the couch, she really was sitting quite close to the kitchen. Dave had come home and was helping me prepare supper and Cindy asked us if we ever fought? Dave, with his wry, dry sense of humour told Cindy that I shout at him all the time. In reality, we don’t fight. Cindy was watching us cook in unison – discussing what needed to be done and how best to do it. A typical evening in our home. In some instances, this question could have resulted in all sorts of sticky situations. But, for us it is easy – there is really nothing to argue about.

Ostrich Fillets With Clemengold Juice

Ostrich Fillets With Clemengold Juice

I pan fried some ostrich fillets which I had lightly seasoned with saltΒ and pepper – we like our meat rare so I did them for two minutes on each side. I then squeezed the juice of one clemengold into the pan – you can use clementines or mandarins – before removing the ostrich to allow the fillets to rest. I let the juice reduce until nice and sticky before pouring it over the ostrich.

A simple supper πŸ™‚

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31 thoughts on “Ostrich Fillets With Clemengold Juice”

  1. Pingback: Recipe For Extruded Pasta Using A Die - Lavender and Lime

    1. First check when you are on my blog whether the link at the top says follow or unfollow. If it says unfollow, you are following me. Then, go to the little W at the top left of your dashboard and then click read blogs. Then you need to edit list – and you can choose to get my updates via email by changing the never option πŸ™‚

  2. I wish I’d taken some photos, the way the two of you were working together; it was almost like dancing. And the setting, those mountains … quite Zen really. *hearts to both of you, and my precious pups of course*

  3. Tandy, I’ve never had an ostrich fillet, nor our Aussie equivalent, which I guess would be an emu fillet. I didn’t even know they were palatable, but your dish sounds superb. I’m glad you and Dave don’t have anything to fight about.. πŸ™‚

  4. I’ve never eaten ostrich (scares me a bit, not too sure why), but you make it look pretty dang delicious! I doubt I could even find it in the markets here though.

  5. Have only tried ostrich once in London and I loved it – this looks delicious. And we have a kitchen/dining room/living room all in one – through choice. Works for us, like one big family room!

  6. You know, we do have Ostrich farms here but I have no idea where they sell the meat. I’ve read that it’s much healthier than other red meats and I’d like to try this – especially with a super easy recipe like you’ve given us. Off to do some research…

  7. Sounds interesting – does that solve the problem of fillets being rather dry and tough? There have only been a few occasions where I have found ostrich prepared in a way that doesn’t simply leave it as a dish inferior to other poultry.

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