Roast Leg of Ostrich - African Turkey, Camel Bird

• 1 20 lb (9.1 kg). Ostritch thigh (plucked)
• 1 Large White Onion (peeled and halved)
• 1 sliced Red Delicious Apple (peeled and cored)
• 1 bulb of garlic peeled (15 cloves)
• 3 stalks of celery coarse chopped
• 1 Large Orange (peeled, seeded and quartered)
• Lawry's Seasoned Salt
• Vegetable Oil
• Kitchen Twine

1. Preheat oven to 325 degrees (175 C.).
2. Fillet the Ostrich thigh roast (split and remove bone neatly).
3. Wash the meat thoroughly inside and out.
4. Fillet large muscle by cutting almost through.
5. Drizzle with vegetable oil all over.
6. Place Onion, Celery, Orange, Apple, Garlic, and seasoned salt in center.
7. Wrap filling with the fillet.
8. Sew shut with kitchen twine.
9. Sprinkle liberally with more seasoned salt.
10. Place stuffed ostritch fillet in baking/roasting pan lined with foil.
11. Bake covered for 6-8 hours.
12. Broil uncovered for several minutes to brown.

ostritch thigh, white onion, red delicious, garlic, stalks of celery coarse chopped, orange, salt, vegetable oil, kitchen twine

Taken from online-cookbook.com/goto/cook/rpage/000613 (may not work)