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Ostrich Steaks with Garlic Mash and Deep Fried Courgettes

2 225 g; (8oz) ostrich steaks
1 kg Potatoes; (2.2lb)
2 Cloves garlic; crushed
60 ml Olive oil; (2fl oz)
50 g Butter; (2oz)
1 tb Brandy
200 ml Single cream; (7fl oz)
25 g Butter; (1oz)
Salt and pepper
1 tb Worcestershire sauce
125 ml Red wine; (4 1/2fl oz)

Heat 2 tbsp of oil in a large frying pan, add the steaks and cook for 5 minutes on each side until golden brown.

Meanwhile, place the potatoes in a large pan and cover with water. Bring to the boil, then cook for 20 minutes, drain and pass through a mouli-legumes into a bowl add the salt, butter and garlic and mix well.

Thinly slice the courgettes and fry both sides in a griddle pan.

Remove the steaks from the pan. Wipe the pan clean, then melt the butter in it and return the steaks. Add the brandy and ignite to flamb‚. Once the flames have died down, stir in the cream, worcestershire sauce and wine. Simmer for 5 minutes until the sauce thickens.

Serve with the courgettes and garlic mash.

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