Ostrich fillet with red wine sauce

DESCRIPTION: A healthy dose of red wine sauce brings out all the right flavours in this fillet. Marinated and grilled to a soft and succulent texture, you will enjoy sinking your teeth into this hearty meal time and again. (Serves 4) INGREDIENTS: For the marinade: 250 ml buttermilk 250 ml red wine 3 bay leaves Peel of 1 lemon; cut into thick strips

Few sprigs of fresh thyme or rosemary

Mix the marinade ingredients together. For the red wine sauce: 250 ml pinotage or any other red wine

30-60ml honey 15 ml wholegrain mustard Few sprigs of fresh thyme or rosemary 1 packet (120g) blueberries 15-30 ml plain yoghurt For the meat: 4 ostrich fan fillets; 90g each Marmite (or prepared mustard) and olive oil for brushing

Rocket; to serve METHOD:

1. Put the meat in a non-metal dish and pour the marinade over, ensuring the meat is completely covered. Marinate for 2-3 hours but no longer or the texture of the meat will be spoilt.

2. Remove the steaks from the marinade and pat them dry with paper towels.

3. Lightly brush with a little Marmite (or mustard) and olive oil.

4. Cook the meat over very hot coals on an open grid or in a hot cast iron griddle pan for at least 1 minute a side to seal them (the steaks will lift easily when you turn them). Serve on a bed of rocket. Spoon over a little red wine sauce. For the red wine sauce 1. Bring all the ingredients, except the blueberries and yoghurt, to a boil in a saucepan. Simmer until the sauce is reduced by half and thickened slightly.

2. Add the berries towards the end of the cooking time. Cool slightly and stir in the yoghurt to give the sauce a creamy texture.

• Suggested cooking times (for 2.5cm thick steaks): rare: 4-5 min.; medium-rare: 5-6 min.; medium: 6-7 min.