Roast marinated in Hazelnut Oil with Garlic Sauce
Ingredients (for 4 people)
1 kg of roasted ostrich
2 tablespoons hazelnut oil
3 cloves of garlic, minced
1 sweet onion, finely chopped
½ cup plus 1/ 3 cup Noilly Prat
½ tablespoon of salt
½ teaspoon ground black pepper
1 tablespoon fresh rosemary
Preparation: Wipe the meat with a paper towel. Mix ¼ cup of hazelnut oil, garlic, onion, ½ cup vermouth, rosemary and salt & pepper to taste in a plastic bag. Add the roast ostrich, seal the bag and leave to marinate in the refrigerator for 6-8 hours; during the process, turn the bag 3 or 4 times to distribute the marinade. Preheat oven to 250 degrees. Remove the roast from the marinade and dry with a paper towel. Place the meat in a small baking dish, and sprinkle with the remaining tablespoon of hazelnut oil. Roast for 20-25 minutes, put the meat on a plate and keep warm while you prepare the sauce.
Add the broth into the baking pan, and the remaining 1/3 cup of vermouth. Heat over medium heat and boil the liquid until reduced by half, and add butter; remove from heat and add the garlic, salt and pepper to taste. Cut the meat into thin slices, arrange on warm plates and sprinkle the sauce. Serve immediately.