Pan Seared Ostrich

Servings: 1


  • 1 Ostrich tenderloin or thigh meat
  • ½ cup of Jerk Seasoning
  • ½ cup of Montreal Seasoning
  • 2 oz Port wine
  • 2 Tbsp of blackberry jam


  1. Take the tenderloin (thigh meat) and pat dry. Take both seasonings, combine them together and then dry rub the entire piece of tenderloin (thigh meat) and wrap it tightly with saran wrap and refrigerate it for 24 hours.
  2. After 24 hours, remove the rubbed meat. If the thigh is too big to cook in one piece, cut smaller steaks to make it easier to sauté.
  3. Preheat a pan to cook the meat.
  4. Once the pan is hot, sear the meat on both sides. You are looking for rare doneness (130 F) so for 1 inch thick, 2-3 minutes per side should suffice.
  5. Remove meat from the pan and set aside on a warm plate. Deglaze the pan with port wine and finish it with blackberry jam.

Recommended to Serve With:

Roasted red potatoes and sautéed green beans and bell peppers

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.