Ostrich Steak Marinade

• 150-200 ml Olive oil
• 1/4 bottle red wine
• 1 clove garlic, crushed,
• chopped rosemry leaves,
• thyme leaves,
• ground black pepper.

Lightly coat the steak in garlic, pepper and herbs. . Find a dish just large eough to hold the steak. Place the steak in the dish, pour over the wine until the steak is covered. Marinate overnight. When ready to start cooking, remove the steak from the marinade and soak in olive oil whilst you make the sauce.

For the Sauce

• A little olive oil
• 1/3 medium onion, sliced 
• 1 sprig rosemary, torn up,
• 2 tbsp cranberry jelly,
• splash cointreau,
• 1 large glass red wine,
• grated zest of 1/2 an orange.

1. Fry the onion and rosemary in the oil over a low heat until  the onion is soft.
2. Add the cranberry sauce, cointreau, wine and zest. Mix well.
3. Simmer until the sauce is thick.

To Serve

• Marinated Steak and sauce as above,
• 1/2 sprig rosemary,
• rice mixed with butter and parsely,
• braised chicory.

1. Fry the ostrich steaks on a very hight heat for 2 minutes on each side (for rare steak).
2. Slice the steak in half and arrange over the rice.
3. Pour over the sauce, removing large pieces of rosemary.
4. Garnish with the rosemary and serve with the chicory on the side.