Cooking time: 10 minutes
Ostrich loves field berries. Depending on the season, you can use raspberries, blackberries or red currants.
You can cook the little roasts with no preparation or else marinate them in olive oil with a sprig of rosemary for several hours. Afterwards, you won't need to add any oil to the skillet.
If you're not counting calories, whisk some butter into the sauce at the last minute to make it creamy - or add a knob of butter and a touch of cream.
- Tie the little roasts together with kitchen string to form one large roast, inserting rosemary branches in between;
- sear the roasts in a skillet over high heat for 1 minute on each side;
- transfer to a lightly oiled or non-stick baking sheet; place into a preheated 200° C (400° F) oven for 7-8 minutes;
- remove from the oven; remove the string; let rest for a few minutes.
- deglaze the pan with the balsamic vinegar and an equal amount of water; reduce;
- add the field berries;
- slice the little roasts; place on individual plates; season and ladle on the sauce;
- serve with a salad or new vegetables.
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