I love ostrich and we eat it often but this is a family favourite
If you can't find ostrich, venison would work well in this recipe too.
2 cups of soy sauce
4 tsps of green peppercorns (drained from brine)
4 tsps of grated fresh ginger
2 tbsps of apple cider vinegar
6 x 7 or 8 ounce ostrich fillet medalions
freshly cracked black pepper
Mix all the marinade ingredients well and place fillets in a ziplock bag. Pour over the marinade and seal the packet. Rub marinade into meat and refridgerate for 1-2 hours. Take fillets out of the marinade (reserve marinade) and season with cracked black pepper on all sides. Sear steaks on both sides in a medium pan in vegetable oil or light olive oil. In a seperate pan reduce marinade over a low flame till slightly thickened.
Serve steaks with a drizzle of reduced marinade, baby potatoes and carrots and a nice green salad.