Spicy Ostrich Roast - cooking recipe

Ingredients

olive oil
800 g ostrich roast
2 teaspoons coriander seeds
2 teaspoons cracked black pepper
2 teaspoons juniper berries
1 teaspoon cardamom seed
2 garlic cloves, crushed
Sauce
1 cup dry red wine
50 ml port wine
3 tablespoons red currant jelly
1/2 water
2 teaspoons beef stock granules
2 tablespoons balsamic vinegar
1 tablespoon butter
3 tablespoons bisto, gravy granules

Preparation

Note: You can use cornflour to thicken I just prefer the taste with the gravy granules.
Crush spices and garlic using a blender or mortar and pestle.
Rub mixture all over ostrich to cover completely, leave to sit for 1-2 hours.
Heat some olive oil in a large fry pan, add ostrich and cook until browned all over, transfer ostrich to an over proof dish, roast in pre-heated oven 200 degrees Celsius for 30 minutes.
Remove and allow to rest for 10-15 minutes before carving.
Sauce.
Combine all ingredients in a saucepan except the butter and gravy granules, bring to the boil and reduce liquid to approximately 1 cup.
Whisk in butter and thicken with gravy granules, serve over meat.
Serves 3-4.
To Serve: I served mine on a big serving platter accompanied by a mix of wild mushrooms, onions done in butter and some fresh herbs, roasted pumpkin and sauteed cabbage.