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Pepper-crusted Ostrich with Rocket and Pecorino Salad

Try Matt Moran's juicy, barbeqeued ostrich dish!

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  • 2 ostrich fan fillet (400g)

  • 3 tablespoons black peppercorns, coarsely crushed in a mortar and pestle

  • Grapeseed oil, for drizzling

  • 200 g rocket

  • 2 tablespoons good quality extra- virgin olive oil, plus extra for drizzling

  • 2 lemons

  • Wedge of pecorino

  • Edible flowers, such as violets or rosemary flowers (optional), to serve


  • 1.

    Preheat a fry pan or barbeque plate to a high heat. Roll each piece of ostrich fillet in the crushed peppercorns, sprinkle with sea salt to taste and drizzle with grapeseed oil. Place in fry pan on barbeque and cook, turning occasionally, to form a brown crust all over (7-8 minutes). Transfer to a plate and rest in a warm place for 10 minutes.

  • 2.

    Meanwhile, rinse rocket in iced water, drain well and trans er to a large bowl. Just before serving, drizzle with olive oil and lemon juice, then shave pecorino over the top, using a vegetable peeler to taste, toss to combine and season to taste.

  • To Serve: Slice ostrich into medallions and arrange on a serving plate. Pile rocket and pecorino salad beside it, drizzle with a little extra olive oil and shave a little extra pecorino over. Scatter with edible flowers, if using, and serve with extra lemon wedges or cheeks to squeeze over.:


This Recipe Perfectly Matched by Dan Murphy's

Ostrich Dish – Provenance Golden Plains Geelong VIC, Pinot Noir 

An Earthy, medium bodied and seriously good Pinot. Red cherry, game and truffle fusing with medium rare tenderness. Pinot is always perfect with rich game!


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