- Ostrich steak au naturel - Article: South African ostrich steak, au naturel 150 g, frozen goods. low in cholesterol, with its own unique spicy taste Contents: 2 x 150 g = 300 g, vacuum-packed Item: 5 x 300 g = 1.5 kg Preparation: Slowly defrost the meat (in the refrigerator or at room temperature). Before frying dab dry and season just with freshly ground white pepper. Sauté the meat in a preheated frying pan or grill until crispy. Cook on each side for approximately 1 minute, then fry the meat very slowly at a medium heat for approximately 3-5 minutes until ready. Right at the end season with salt or herbs according to taste.
	Where to use: The meat is very suitable for the à la carte business, for banquets and lunch buffets or as a main component of a set meal. It is particularly low in calories and therefore a welcome change to other types of meat in the barbecue season. The ostrich meat does not need to be seasoned, instead add a strongly-flavoured sauce preferably. Recipe idea: Dab ostrich meat dry and cut into thin strips. Cut the bacon into cubes, peel the onions and chop finely. Then scrub and wash the mushrooms. Heat the oil in a pot and lightly sauté the meat, bacon and onions, stirring several times. Now add the chanterelles and mix everything in well together. Season with a pinch of game spice mix and a pinch of salt. Cook in a covered pot on a low heat for around 20 to 30 minutes. Remove the pot from the cooker, fold in the sour cream and serve immediately. Suggested side dish: mashed potatoes