Ostrich Steaks

2 Ostrich Filets 6 oz.

Partially cook two slices of bacon or pancetta until slightly rendered. Wrap each filet with a strip of the bacon, fastening with a toothpick.

Preset oven temperature to 250.

On hot fire, heat up a cast-iron skillet, sprinkle a half teaspoon of kosher or sea salt and wait until the salt begins to smoke.

Lightly pepper both sides of the filets and sear 1 minute per side and place skillet in the oven with a piece of foil loosely over the meat. Leave for 10 or 15 minutes. Meat will become evenly pink inside.

Mushroom Sauce for Ostrich Steak

Slice and saute four mushrooms and some finely chopped shallots or onion, until the mushroom begin to give up their liquid.

Add 1/2 cup of red wine, salt, pepper and nutmeg, and simmer covered for two minutes. Serve over the filets.

From: Ostrich Growers: Recipes for Cooking Ostrich [archive.org]