Ostrich steaks with cassis and blueberry sauce

For a meal with a difference, try Sophie Michell's ostrich steaks, served with a rich wine, cassis and blueberry sauce
By Sophie Michell
Ostrich steaks with cassis and blueberry sauce
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 1 butternut squash
  • 1 pinches dried red chilli flakes
  • 2 tbsp olive oil
  • 1 pinches black pepper
  • 4 ostrich, steaks, about 175g each
  • 750 ml red wine, good quality
  • 150 ml cassis
  • 150 g blueberries
  • 0.5 tsp cornflour
  • 2 tsp water
  • 1 tbsp vegetable oil
  • 2 cloves garlic, chopped
  • 250 g spinach, roughly chopped


1. Preheat the oven to 200C/gas 6. Peel the squash and cut into 2.5cm cubes, sprinkle with chilli flakes, drizzle with 1 tablespoon of olive oil and roast in the oven for 40 minutes. 2. Meanwhile, heat a large frying pan till very hot with the remaining olive oil. Season the ostrich steaks with salt and freshly ground pepper, add to the pan and fry for 2 minutes on each side. Transfer to a baking sheet and set aside. 3. Pour the wine into the remaining juices in the frying pan, bring to the boil and reduce by half. 4. Add the cassis and the blueberries and continue cooking for a further 15 minutes. Mix together the cornflour and water and stir into the wine sauce, to thicken it. Season with salt and freshly ground pepper. 5. Meanwhile, roast the ostrich steaks in the oven alongside the butternut squash for 10 minutes or until the meat is browned but still pink in the centre. 6. Heat the vegetable oil in a large saucepan. Add the garlic and fry until fragrant. Add the spinach and fry for 1-2 minutes until just wilted. 7. Serve the ostrich steaks on top of the roast butternut squash and wilted spinach and dress with the fruit sauce.

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