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Pepper Crusted Ostrich Fillet

Pepper Crusted Ostrich Fillet

In today’s health-conscious world ostrich meat has become part of a balanced diet and allows the meat-lover the pleasure of a scrumptious steak or fillet in the full knowledge that it is, indeed a great choice. Ostrich is naturally low in fat, so, be careful, not to overcook it.

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Preparation Time


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Cooking Time


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  • 1 Cup cous cous
  • 1 Cup chicken stock
  • 5ml Olive oil
  • Mixed peppers
  • 50g Red onion
  • 50g Baby marrow
  • 50g Chic peas
  • 4 to 5 Rocket leaves
  • 15g Feta



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


  • 200g Ostrich steak
  • 10ml Brandy
  • 20g Salted butter
  • 4 Sage leaves
  • 5ml Seed oil



  • In a sauce pan add oil and heat.
  • Add the fillet with salt and pepper.
  • Sear steak for 2 min each side, add butter and sage leaves.
  • Fry for 5 to 10 min and add brandy.
  • 2 Potatoes cooked and mashed.
  • Add roasted garlic butter and cream until smooth.

For the candied carrots

  • 250g Carrots
  • 5g Salted butter
  • 50g Sugar

Add together in a pot,  cook until soft.

  • 100g Wild mushrooms

Fry in hot saucepan with sage leaves and butter until soft, and serve with steak.

Serve sliced steak on a bed of cous cous with mashed potatoes and candied carrots.

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