Reimagining the Holiday Bird

You’ve torn through turkeys, churned out chickens and maybe even gone for a goose. But when it comes to serving up a bird for the holidays, it might be time to think bigger: ostrich.

This year, we’re serving up five spice ostrich filet with pork braised apple and turnip with walnuts and trumpet mushrooms and a shallot and red wine ostrich jus. Ostrich is beef without the baggage. It has the texture and taste of filet mignon with 40% less fat. Like red meat, it is rich in protein and iron, yet lower in calories and cholesterol than even skinless chicken or turkey. As for the rest of the plate: both apples and red wine are excellent sources of antioxidants, walnuts provide Vitamin E and healthy omega-3 fats and mushrooms are rich in essential B vitamins. Find instructions for preparing the ostrich below.

Ingredients

• 1 Tbsp olive oil
• 1 Tbsp five spice
• 1 tsp cumin
• 2 shallots, cut in half
• 2 clove garlic cloves, smashed
• 2 sprigs of savory herb or rosemary
• 4 6oz ostrich fillets
• sea salt and black pepper
• garlic powder