METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Ostrich Roasts Caramelized with Balsamic Vinegar
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Rotissons-autruche-caramelises-vinaigre-balsamique-5117.jpg
PT03M
PT25M
PT28M
Soak the raisins in the wine. Set aside.Heat the oil in a frying pan.Sear the meat over high heat for 2 minutes per side.Lower the heat to medium-low.Add the pine nuts, vinegar and sugar. Mix well.Thoroughly coat the meat with this mixture.Cook covered for 15 to 20 minutes over medium-low heat, turning the meat often.Remove the meat. Add the raisins and wine to the pine nut mixture.Return the meat to the pan; cook for 2 minutes while turning the meat. Season.Serve the meat with the sauce on preheated serving plates.
5
Metro
4
1
4
4
3 Tbsp. (45 mL) sultana raisins
1/2 cup (125 mL) fruity red wine
3 Tbsp. (45 mL) extra-virgin olive oil
2 small ostrich roasts
2 Tbsp. (30 mL) pine nuts
1/4 cup (60 mL) balsamic vinegar
2 Tbsp. (30 mL) raw sugar
sea salt to taste
Freshly black pepper to taste
Ostrich Roasts Caramelized with Balsamic Vinegar
-
![]()
Lactose-free
5
servings
0:03
Preparation
0:25
COOKING
0:28
TOTAL TIME
Ingredients
-
3 Tbsp.
(45 mL)sultana raisins
-
1/2 cup
(125 mL)fruity red wine
-
3 Tbsp.
(45 mL)extra-virgin olive oil
-
2
small ostrich roasts
-
2 Tbsp.
(30 mL)pine nuts
-
1/4 cup
(60 mL)balsamic vinegar
-
2 Tbsp.
(30 mL)raw sugar
-
sea salt to taste
-
Freshly black pepper to taste
Preparation
Soak the raisins in the wine. Set aside.
Heat the oil in a frying pan.
Sear the meat over high heat for 2 minutes per side.
Lower the heat to medium-low.
Add the pine nuts, vinegar and sugar. Mix well.
Thoroughly coat the meat with this mixture.
Cook covered for 15 to 20 minutes over medium-low heat, turning the meat often.
Remove the meat. Add the raisins and wine to the pine nut mixture.
Return the meat to the pan; cook for 2 minutes while turning the meat. Season.
Serve the meat with the sauce on preheated serving plates.
Source :
Metro
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
