Ostrich Fillet with Red Wine Reduction
Ostrich Fillet with Red Wine Reduction is a lean, gamey dish featuring seared ostrich steak served with a rich, savory sauce made from red wine, aromatics, and stock. Originating from ostrich-farming regions like South Africa, it's a gourmet alternative to beef or venison.
🍽️ Nutrition at a glance
This dish is exceptionally high in protein and low in fat, making it a nutrient-dense choice. A typical serving provides over 30g of protein, key minerals like iron and zinc, and roughly 250-300 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 34 g |
| Carbs | 3 g |
| Fat | 14 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 420 mg |
| Iron | 4.2 mg |
| Zinc | 5.8 mg |
| Potassium | 410 mg |
| Phosphorus | 300 mg |
| Niacin (B3) | 8.5 mg |
| Vitamin B6 | 0.6 mg |
| Selenium | 38 µg |
| Cholesterol | 85 mg |
Per 1 fillet (150 g) with 2 tbsp (30 ml) sauce · estimated, varies by recipe
💡 What's interesting
Ostrich meat is nutritionally unique as it's a red meat that's as lean as skinless chicken breast, yet rich in iron. Culturally, it represents a sustainable and exotic protein source that has gained popularity in fine dining.
