Maple-Glazed Ostrich Tenderloin

Prep Time

10 minutes

Cook Time

10 minutes

Servings

4

Ingredients

• 1 lb Superior Ostrich tenderloins or steaks
  
  

• 1 tbsp olive oil
  
  

• 2 tbsp pure maple syrup
  
  

• 1 tbsp Dijon mustard
  
  

• 1 tsp apple cider vinegar
  
  

• Salt & black pepper, to taste
  
  

• Fresh rosemary or thyme sprigs (optional garnish)
  
  

Instructions

1. Prep ostrich: Pat the ostrich dry and season with salt and pepper.
   
   

2. Make glaze: In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar.
   
   

3. Cook ostrich: Heat olive oil in a skillet over medium-high. Sear ostrich 2–3 minutes per side, until browned and cooked to medium-rare/medium (about 135–145°F internal temp).
   
   

4. Glaze: Reduce heat to medium-low, pour glaze over meat, and let it bubble for 1–2 minutes, turning to coat evenly.
   
   

5. Serve: Slice against the grain, drizzle with extra glaze, and garnish with rosemary or thyme if desired. Serve alongside roasted root vegetables or mashed sweet potatoes for a cozy fall meal.