Ostrich fillet saltimbocca with truffle gnocchi and thyme honey tomatoes

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Ostrich fillet saltimbocca with truffle gnocchi and thyme honey tomatoes

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
2–4 people

Preparation time:
⧗ individual

Grilling time:
individual

Grill(s) & Equipment:
• Grill , cast iron plate, sieve, meat thermometer, pot


Ingredients

For ostrich fillet saltimbocca with truffle gnocchi and thyme honey tomatoes:
• 500 g ostrich fillet
• 4 large sage leaves
• Serrano ham for wrapping meat and gnocchi
• 1 pack of fresh truffle gnocchi from the refrigerated section
• 1 pack of cherry tomatoes
• some sprigs of thyme
• 2 tablespoons acacia honey
• coarse sea salt
• Sunflower oil for oiling the cast iron plate
• Paprika vegetable paste (ready-made product, e.g. Carma or Ajvar mild)
• Demi-glace (see recipe)
• fermented pepper

For Demi Glace from the Ostrich:
• 1 kg ostrich bones (if available) or ostrich meat trimmings
• 1 large onion, roughly chopped
• 2 carrots, roughly chopped

• 2 celery sticks, roughly chopped
• 4 garlic cloves, peeled and crushed
• 2 tomatoes, roughly chopped
• 2 bay leaves
• 1 sprig each of fresh thyme and rosemary
• 1 litre ostrich broth (alternatively beef broth)
• 1 cup dry red wine
• Salt and pepper to taste
• 2 tablespoons butter or oil for frying


preparation

Preparation of ostrich fillet saltimbocca with truffle gnocchi and thyme-honey tomatoes: Divide the fillet into 4 equal-sized pieces, cut a pocket into each and place a sage leaf in it. Wrap the fillets with Serrano ham.

Fill a small dish with the cherry tomatoes. Place the tomatoes as close together as possible. Season generously with sea salt and sprinkle a few sprigs of thyme on top. Drizzle the acacia honey over the top. Grill indirectly for around 25 minutes at 200 °C until the tomatoes start to burst and the flavors begin to blend.

Wrap the gnocchi in Serrano ham and grill indirectly at 200 °C for about 25 minutes. Just before serving, crisp up the ham a little more if necessary.

Grill the meat on a cast iron plate on all sides and let it cook over indirect heat until the desired core temperature is reached (medium rare: 55 °C to 60 °C core temperature – tender and juicy).
To serve, season the saltimboccas with the paprika spice paste and fermented pepper. Finish everything off with the demi glace.

Sven's BBQ tip: When cooking ostrich meat, a meat thermometer is recommended to ensure the desired core temperature. Before serving, let the meat rest for a few minutes so that the juices can distribute inside.

Preparation of ostrich demi glace: First fry the bones or meat trimmings and vegetables. To do this, heat a large pot or pan over medium heat and add butter or oil. Fry the ostrich bones or meat trimmings on all sides until brown. Then add roughly chopped onions, carrots, celery, garlic and tomatoes and fry until lightly caramelized.

To deglaze, pour the dry red wine into the pan and stir well to loosen any frying residues on the bottom of the pan. Then pour the ostrich or beef stock into the pan and add the bay leaves, thyme and rosemary. Reduce the heat to a gentle simmer and partially cover the pan. Simmer the mixture for 2-3 hours until it is reduced by half.

Then strain through a fine sieve to remove any solids. Then pour the clear liquid into a clean pan and continue cooking until the sauce becomes thick and syrupy. This may take another 1-2 hours.

Season the demi-glace sauce with salt and pepper and adjust the seasoning as needed.

Sven's BBQ tip: I admit, this is a laborious preparation, but the result is a delicious, rich sauce that complements the ostrich meat wonderfully. Remember to allow enough time for preparation.

Recipe by Sven Gress

Sven Gress is the captain of the Smokin's BBQ team, which has been taking part in national and international championships since 2014 - and has had considerable success from the start. More information at: www.smokins-bbq.de

Recipe from FIRE&FOOD Magazine 04/2023


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