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Ostrich with Chocolate Sauce

Category: Poultry

Author: Chef Kevin Cramb, South Africa

Date: 8/22/2010

Rating:

(3.2) by 44 users

Ingredients:

History: Ostrich Filet, from Oudshoorn in South Africa, has quite a wild taste, so with the combination of the bitter chocolate and cream sauce, this tones down the wildness and brings out the meat's flavor
Description: Pan-fried Ostrich Filet on Roast Sweet Potato with Chocolate Sauce
Preparation time: about 30 minutes
Serves: 4

Amount/Measure/Ingredient:
4 pieces Ostrich Filet, 300grams each
2 large sweet potatoes, peeled and cut into slices, 10ml. thick
100 grams butter
100ml cooking oil,
100 grams dark or bitter chocolate, grated
75ml fresh cream
100ml mascarpone cheese
1 large onion, chopped small
2 carrots, peeled and cut into chunks
2 corgettes, topped and tailed and cut into chunks
1 butternut squash, peeled and cut into small chunks
3 sprigs of fresh thyme
1 sprig of fresh rosemary
salt and pepper to season

Instructions:

Pre- heat your oven to 200 degrees C.
Coat the sweet potato with a little oil and place into a roasting pan, season with salt and pepper. Top with the thyme and rosemary. Place the butternut, carrots and corgettes round the edge of the pan. Roast in the oven until cooked through. Turn the oven down to warm, about 150 degrees C. and keep them warm.

Melt the butter and remaining oil in a frying pan. Season the fillet with salt and pepper and-fry until medium rare, about three minutes a side. Keep warm in the oven.

Return the frying pan to the heat and fry the onions until transparent. Stir in the cream, chocolate and remove from the heat. Then stir in the Mascarpone Cheese.

Place a few slices of sweet potato in the middle of a plate and place some vegetables around the Potato. Top the Potato with meat and spoon over some of the sauce.

Reformatted from a recipe submitted to goodcooking.com