How to prepare ostrich fillet
Open the vacuum-sealed portioned ostrich meat packet and leave to stand for 5 minutes. Separate individual cuts. Lightly baste with olive oil. Heat a heavy-base or griddle pan until very hot. If you are having a barbeque, the coals should be very hot. Place the fillets or steaks in the pan or on the grid and seal both sides. Turn meat twice on each side until done as preferred. Use tongs for turning, not a fork, to prevent loss of meat juices. Once the meat is sealed, sprinkle with seasoning. Remove from heat. Again baste lightly with olive oil. Cover and leave to rest for 5 minutes in a warm place before serving.