Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same flyer prices and deals online. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Ostrich Roasts Caramelized with Balsamic Vinegar https://www.metro.ca/userfiles/image/recipes/Rotissons-autruche-caramelises-vinaigre-balsamique-5117.jpg PT03M PT25M PT28M
Soak the raisins in the wine. Set aside.Heat the oil in a frying pan.Sear the meat over high heat for 2 minutes per side.Lower the heat to medium-low.Add the pine nuts, vinegar and sugar. Mix well.Thoroughly coat the meat with this mixture.Cook covered for 15 to 20 minutes over medium-low heat, turning the meat often.Remove the meat. Add the raisins and wine to the pine nut mixture.Return the meat to the pan; cook for 2 minutes while turning the meat. Season.Serve the meat with the sauce on preheated serving plates.
5
4 1 4 4
3 Tbsp. (45 mL) sultana raisins 1/2 cup (125 mL) fruity red wine 3 Tbsp. (45 mL) extra-virgin olive oil 2 small ostrich roasts 2 Tbsp. (30 mL) pine nuts 1/4 cup (60 mL) balsamic vinegar 2 Tbsp. (30 mL) raw sugar sea salt to taste Freshly black pepper to taste
Ostrich Roasts Caramelized with Balsamic Vinegar

Ostrich Roasts Caramelized with Balsamic Vinegar

Rate this recipe
1 Vote
  • Lactose-free
5
servings
0:03
Preparation
0:25
COOKING
0:28
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 Tbsp.
    (45 mL)
    sultana raisins
  • 1/2 cup
    (125 mL)
    fruity red wine
  • 3 Tbsp.
    (45 mL)
    extra-virgin olive oil
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    1 L SELECTED VARIETIES


  • 2
    small ostrich roasts
  • 2 Tbsp.
    (30 mL)
    pine nuts
  • 1/4 cup
    (60 mL)
    balsamic vinegar
  • 2 Tbsp.
    (30 mL)
    raw sugar

  • sea salt to taste

  • Freshly black pepper to taste
Imprimer ma sélection

Preparation

Soak the raisins in the wine. Set aside.

Heat the oil in a frying pan.

Sear the meat over high heat for 2 minutes per side.

Lower the heat to medium-low.

Add the pine nuts, vinegar and sugar. Mix well.

Thoroughly coat the meat with this mixture.

Cook covered for 15 to 20 minutes over medium-low heat, turning the meat often.

Remove the meat. Add the raisins and wine to the pine nut mixture.

Return the meat to the pan; cook for 2 minutes while turning the meat. Season.

Serve the meat with the sauce on preheated serving plates.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.