Roasted Hazelnut Marinate Ostrich with Garlic Chive Sauce



  • 1-3/4 to 2 pounds Ostrich roast
  • 1 tablespoon hazelnut oil
  • 1/4 cup corn oil
  • 3 cloves garlic, finely chopped
  • 1 sweet yellow onion, thinly sliced
  • 1/3 cup dry white French vermouth
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 2/3 cup rich beef stock
  • 2 tablespoons butter
  • 3 tablespoons finely chopped fresh garlic
  • chives
  • salt and freshly ground black pepper to taste


Drain the roast and pat dry with paper towels. Combine 1/4 cup of the hazelnut oil, the corn oil, garlic, onion, 1/2 cup of the vermouth, the salt, pepper, and rosemary in an airtight plastic bag. Add the ostrich, seal the bag, and marinate for 6 to 8 hours in the refrigerator. While it marinates, turn the bag 3 or 4 times to redistribute the marinade. When ready to cook, adjust an oven rack to the center position and preheat the oven to 450°F. Remove the ostrich from the marinade and pat it dry with paper towels. Place the ostrich in a small roasting pan and rub the roast all over with the remaining 1 tablespoon of hazelnut oil. Roast for 20-25 minutes, or until the meat reaches as internal temperature of 130°F. Transfer the ostrich to a platter, cover, and keep warm while you make the sauce. Add the beef stock and the remaining 1/3 cup vermouth to the roasting pan. Set the pan over medium high heat and scrape the bottom of the pan with a wooden spoon the dislodge any browned bits. Boil the mixture until it is reduced by almost half. Swirl in the butter. When the butter is melted, remove the pan from the heat and add the garlic chives and salt and pepper to taste. Slice the ostrich into 1/4 inch slices, arrange it on heated plates, and spoon the sauce over the meat. Serve immediately.


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