Ostrich With Squash Caponata

Enjoy an exotic and colourful meal with Simon Rimmer's creative and flavourful recipe for marinated ostrich fillet
By Simon Rimmer
Ostrich With Squash Caponata
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus overnight marinating
  • Effort: easy



  • 2 ostrich steaks, (225g each)
  • 250 ml red wine
  • black pepper
  • 2 tbsp vegetable oil
  • 1 red onion, diced
  • 1 white onion, diced
  • 1 bulb fennel, cubed
  • 1 butternut squash, e-seeded and finely cubed
  • 2 sticks celery
  • 50 g capers
  • 50 g raisins, soaked in red wine vinegar
  • 25 g pine kernels, toasted
  • half a diced red peppers
  • 50 g cocoa powder
  • a pinch of dried red chilli flakes
  • juice of 1 oranges
  • 30 g sugar
  • thyme


1. Marinate the ostrich in the red wine overnight. Remove the ostrich, reserving the wine, and pat dry.

2. Heat a griddle until hot and cook the ostrich steaks on the griddle, allowing 3 minutes on each side. Season the ostrich meat with salt and freshly ground pepper and keep warm.

3. Meanwhile, in a small pan bring the reserved wine and 50g of sugar to the boil. Reduce the heat and cook until reduced by half.

4. Meanwhile, heat the vegetable oil in a large heavy-based frying pan. Fry the red and white onion for 3 minutes, then add the fennel, butternut squash and celery. Season with salt and freshly ground pepper and fry stirring for 10 minutes.

5. Transfer the butternut squash mixture to a bowl and toss with the capers, drained raisins, pine nuts and red pepper.

6. Mix together the cocoa powder, chilli, orange juice, remaining sugar and thyme. Pour the cocoa mixture over the butternut squash mixture.

7. To serve, divide the butternut squash mixture evenly between two serving plates, drizzle the red wine sauce around the edge of the plates and top with the ostrich steaks. Serve at once.

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