1 x 1kg boneless ostrich joint
a few sprigs of fresh thyme, leaves picked
a few sprigs of rosemary, leaves picked
10 rindless streaky bacon rashers
2 tablespoons virgin olive oil
1 onion, sliced
1 carrot, diced
1 leek, trimmed and diced
2 tablespoons balsamic vinegar
150 ml full bodied red wine such as cabernet sauvignon
300 ml beef stock
Preheat the oven to 230°C / 450°F / gas mark 8.
Sit the joint on a chopping board. Season with the thyme and rosemary leaves by pressing the edge of a sharp knife into the joint to create little pockets all over, then spearing the flesh with herbs. Add a good grinding of black pepper.
Wrap the joint with bacon, overlapping the rashers or slices and secure with cocktail sticks. Drizzle with the olive oil, and placed in a roasting tray with the onion, carrot and leek. Roast in the oven for 15 minutes then reduce the temperature to 200 degrees C and cook for a further 30 minutes.
Remove the meat to a plate when cooked, (hopefully it will still be pink in the center) cover with foil and leave to rest in a warm place.
Add the balsamic vinegar, wine and stock to the pan and stir through to deglaze. Strain into a clean pan and discard the vegetables. Reduce the sauce until it has thickened slightly. Slice the joint and pour the sauce over the top. Serve with game chips and mashed root vegetables such as swede and carrots or sweet potato.
bacon recipe courtesy of: The Exotic Meat Cookbook: From Antelope to Zebra by Jeanette Edgar and Rachel Godwin. The Friday Project Limited, October 1, 2009