I am planning on making ostrich fillets this sat night. Will serve them with some garlic mashed potatos and probably roasted beets and other root veggies.
I usually sear the fillets, finish in the oven while degalzing and making a sauce (add shallots to suate, then deglaze with wine, add some demi glace, thicken).
The ostrich is always too tough! I know it cooks quickly... so a few min in pan and 5-10 in oven is way too much!
Any tips or specific recipes?