Spicy Ostrich Roast

• 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

1. Note: You can use cornflour to thicken I just prefer the taste with the gravy granules.
2. Crush spices and garlic using a blender or mortar and pestle.
3. Rub mixture all over ostrich to cover completely, leave to sit for 1-2 hours.
4. 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.
5. Remove and allow to rest for 10-15 minutes before carving.
6. Sauce.
7. Combine all ingredients in a saucepan except the butter and gravy granules, bring to the boil and reduce liquid to approximately 1 cup.
8. Whisk in butter and thicken with gravy granules, serve over meat.
9. Serves 3-4.
10. 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.

olive oil, ostrich roast, coriander seeds, cracked black pepper, juniper berries, cardamom seed, garlic, sauce, red wine, port wine, red currant, water, beef stock granules, balsamic vinegar, butter, bisto

Taken from www.food.com/recipe/spicy-ostrich-roast-331753 (may not work)