Bacon-Wrapped Ostrich with a Balsamic Red Wine Sauce

A great way to keep a joint that isn't self-basting moist and delicious.  You can treat ostrich as you would beef fillet, but with a little more care in larding, whatever form that takes. You can choose to wrap it in bacon, as here, or pour olive oil over it and wrap it in foil, or even thread pancetta through the outer layer. The bacon keeps the joint sealed and prevents it from drying out, as ostrich is not a marbled meat and is not self-basting. This process produces a great result.

2.2 lbs boneless ostrich joint (1 kg)
a few sprigs of fresh thyme, leaves picked
a few sprigs of rosemary, leaves picked
10 rindless streaky bacon rashers or thin pancetta slices
2 Tbsp. virgin olive oil
1 onion, sliced
1 carrot, diced
1 leek, trimmed and diced
2 Tbsp. balsamic vinegar
full bodied red wine such as cabernet sauvignon (150 mL)
beef stock (300 mL)

Also good with boneless rabbit.

Preheat the oven to 450°F (230°C, 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 or pancetta, 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 400°F (200°C) and cook for a further 30 minutes.

Remove the meat to a plate when cooked, (hopefully it will still be pink in the centre) 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.

Makes 4 servings.