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Ostrich meat is the healthiest red meat available as it's low in fat, plus it's very versatile.


  • 2 tbsp soy sauce

  • 1 tbsp sweet chilli sauce

  • 1 tbsp brown sugar

  • 3 tbsp dry sherry

  • 2 tbsp crushed black peppercorns

  • 1 tbsp light olive oil

  • 4 spring onions, very finely sliced on the angle

  • Salt and freshly ground black pepper

  • 4 ostrich steaks

  • For the mash:

  • 1.5kg King Edward or Maris Piper potatoes, cut into even-sized chunks

  • 75g butter

  • About 120 ml milk

  • 2 tbsp Wasabi paste


  • 1.

    Place the soy, sweet chilli, brown sugar and sherry into a non-metallic mixing bowl and mix really well. Add the ostrich and leave to marinate for at least 2 hours but up to 12 hours.

  • 2.

    Place the potatoes in a large pan of salted water. Bring to the boil, cover and simmer for 15-20 minutes or until the potatoes are tender without breaking up. Drain and return to the pan over a low heat to dry out.

  • 3.

    Heat a heavy-based frying pan with the light olive oil. 

  • 4.

    Drain the marinade from the ostrich and reserve. Pat the ostrich dry, then roll each side in the peppercorns. Add to the pan and cook for 2-3 minutes each side then allow to rest.

  • 5.

    Mash the potatoes. Using a wooden spoon, beat in the butter until melted then mix in the wasabi. Lastly beat in enough of the milk until you have achieved smooth, creamy mash. Season to taste.

  • 6.

    Add the remaining marinade to the hot pan and allow to reduce to a syrupy consistency.

  • 7.

    To serve, pile the mash onto each plate, then top with an ostrich fillet. Finish with a drizzle of sauce and a sprinkling of chopped spring onions.

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