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Pepper Crusted Ostrich Fillet

Pepper Crusted Ostrich Fillet


INGREDIENTS ( cous cous )

  • 1 cup cous 
  • 1cup chicken stock
  • 5 ml olive oil
  • mixed peppers
  • 50g red onion
  • 50g Babby marrow
  • 50 g and chic peas
  • 4to 5 rocket leaves  
  • 15g fetta



  • Soak couscous in hot chicken stock for 10 min add ] olive oil and separate with a fork
  • In medium sauce pan fry mixed peppers, red onion, Babby marrow and chic peas allow to cool. 
  • Add peppers mix to cous cous
  • rocket leaves  and fetta for garnish


  • 200g ostrich steak
  • 10ml brandy
  • 20g salted butter
  • 4 sage leafs
  • 5 ml seed oil



    • In a sauce pan add oil and heat
    • add the fillet with salt and pepper
    • seal for 5 min each side add butter and sage leaf 
    • fry for 5 to 10 min add brandy 


  • 2 potatoes cooked and mashed

Add roasted garlic butter and cream until smooth 

For the candied carrots

  • 250 carrots
  • 5g salted butter
  • 50g sugar

Add together in a pot cook until soft

  • 100g wild mushrooms

Fry in hot sauce pan with sage leafs and butter until soft

Recipe: The Black Swan

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