Pinotage-Glazed Ostrich

A lean, quick-cooking red meat meets a glossy wine reduction for a restaurant-style centerpiece you can make at home. This dish draws on Southern African dining traditions, pairing a local varietal with a native protein to create a balance of deep fruit notes and savory char.

Ingredients

• 2 x 200–250 g ostrich fillets
• 3/4 cup pinotage
• 2 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp finely chopped rosemary
• 1 tsp freshly ground black pepper, divided
• 1 tsp salt, divided
• 2 tbsp olive oil, divided
• 1 tbsp butter
• 1 small shallot, finely diced

Prep

1. Pat the ostrich dry. In a bowl, combine 1 tbsp olive oil, the minced garlic, chopped rosemary, 1/2 tsp black pepper, and 1/2 tsp salt. Coat the meat and let it stand for 30 minutes at room temperature.
2. Make the glaze base: In a small saucepan, combine the pinotage, balsamic vinegar, brown sugar, and diced shallot.

Cook

1. Reduce the glaze: Set the saucepan over medium heat and simmer, stirring occasionally, until syrupy and reduced by about half, roughly 8–12 minutes. Remove from the heat and whisk in the butter until glossy. Keep warm.
2. Preheat a skillet over medium-high. Add 1 tbsp olive oil. Sear the ostrich for about 2 minutes per side for medium-rare, adjusting for thickness. Season lightly with the remaining salt and black pepper as it sears.
3. Glaze: Reduce the heat to medium-low. Brush a thin layer of the reduction over the meat; flip and brush again, letting it bubble briefly to cling.
4. Rest: Transfer to a warm plate and rest for 5 minutes. Slice across the grain and spoon over more glaze to taste.

Serve and enjoy

Plate the sliced meat with a drizzle of the warm reduction. Add a simple green or a creamy starch, and pour a glass of the remaining pinotage to echo the sauce.

Chef’s notes

• Because the meat is very lean, avoid overcooking; aim for a rosy center.
• If your pan runs hot, lower the heat after the initial sear so the glaze doesn’t scorch.
• Leftover sauce keeps well for a few days in the fridge; warm gently before using.