Ostrich Meat on Fruity Salad

Ingredients

• 3 untreated oranges
• 1 tbsp cognac
• 2 ostrich steaks (≈150 g each)
• 150 mixed leaf lettuces (e.g., arugula, Castelfranco)
• 60 g watercress
• 2 carrots
• 1 bulb fennel
• 2 tbsp white wine vinegar
• 0.5 tsp Sugar
• 1 tsp sharp mustard
• 1 Shallot
• 6 tbsp germinated oil
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter

Instructions

1. 1.

   Using a zester, cut thin strips from the peel of an orange and juice the orange. Mix 2 tbsp juice with half the peel strips and Cognac; marinate the steaks for about 2 hours.

2. 2.

   Wash, trim, and dry the lettuce and watercress. Peel and dice the carrots. Wash, trim, halve, and slice fennel lengthwise into thin slices. Thoroughly peel remaining oranges, remove white pith, cut fillets along segments, collecting juice.

3. 3.

   For the salad dressing combine orange juice, vinegar, sugar, mustard, and remaining peel; add finely diced shallot. Pour in oil, stir, and season with salt and pepper.

4. 4.

   Remove steaks from the marinate and sear them for 4‑5 minutes on each side in heated clarified butter, seasoning with pepper and salt. Let rest briefly, then slice into strips.

5. 5.

   Arrange all prepared salad ingredients on plates or bowls. Top with meat strips and drizzle with dressing before serving.