Ostrich Fillet

Try this delicious pasta dish:

Preheat the oven to 150 °C top/bottom heat.

Heat two tablespoons of juniper berries and the peppercorns in a frying pan without oil and then crush them in a mortar. Rinse the ostrich fillet and rub it dry. Peel the garlic cloves and sauté them with the thyme sprig, juniper berries and pepper in a frying pan with olive oil. Add the fillet and sear on both sides for 30 seconds. Then place the fillet and the broth on a baking tray and place in the oven for eight minutes.

Cook the potatoes in salted water and then press half of them through the potato press. Add the spelt flour. Season the mixture with salt and a pinch of nutmeg. Take half a tablespoon of the quantity at a time and shape it in your hand. Then fry in butter until golden brown.

Heat 50 grams of butter in a frying pan and add the remaining juniper berries and a little bit of pepper. Remove the peel from the greens, cut them and fry them. Peel one onion, cut it in half and add it to the frying pan. Deglaze everything together with 250 milliliters of game stock, the Merlot and the cassis. If necessary, thicken with cornstarch and fold in the chocolate.

Divide the broccoli into roses and steam. Peel the remaining onion and cut in half. Dice half of the onions and sauté.

Mash the remaining potatoes and add 50 grams of butter and the whipped cream.

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