Ostrich is a meat that can be commonly found in most South African supermarkets. It has a rich, gamey taste to it and you can pair it with sweeter accents such as fresh fruits or a berry sauce for some great combinations.
- 230g ostrich fillet
- 1 orange, zested and juiced
- 1 garlic clove, minced
- 1 tablespoon tamari
- salt and pepper
- coconut oil
- 2 oranges, segmented
- 1 generous handful rocket
- 80g raw almonds, toasted
- olive oil
Add the ostrich, along with the orange zest, juice, garlic, and tamari, to a bowl. Toss together and cover the bowl. Pop it into the fridge for an hour or overnight if you have time.
Remove the marinated ostrich from the fridge. Add a tablespoon of coconut oil to a medium pan over a high heat. Add the ostrich fillet and sear on each side for two minutes. Once ready, remove from the heat and let rest for a further five minutes. You can cover it with a piece of foil so it doesn’t get too cold. Once rested, slice the ostrich and season to taste.
Meanwhile, using a sharp knife, remove the membranes of the orange segments. In a medium bowl, layer the rocket and fresh oranges along with the sliced ostrich fillet. Top with the toasted almonds and drizzle with olive oil to serve.
Ostrich is a lean meat and a great alternative to beef. It is also readily available in South African supermarkets.