• 500 g whole Ostrich Prime Steak
• 15 ml olive oil
• 15 ml butter
• Sea salt and freshly ground pepper • 200 ml prepared chicken stock
• 15 ml port
• 400g oyster mushrooms, chopped
• 45 ml butter
• 1 large clove of garlic, crushed
• 15 ml muscovado sugar or brown sugar • 15 ml balsamic vinegar
• 30 ml port
• Sea salt and freshly ground pepper

1. Pre-heat oven to 180oC.
2. Heat the oil and butter in a pan and brown the ostrich steak. Season, and place in a
   roasting pan.
3. Add the stock and Port and roast for 5 minutes.
4. Allow to rest for 5 – 10 minutes.
5. Slice thinly and spoon the pan juices over the meat. Serve on a bed of baby spinach and
   bulgar wheat.

To make the mushrooms:

1. Fry mushrooms in the butter over a high heat until cooked.
2. Stir in the sugar and garlic, cook for a few minutes. Add in the vinegar and Port, reducing
   over a high heat until most of the liquid has evaporated and the mushrooms are glazed.
3. Season to taste.