Ostrich steak with potato gratin

Ingredients

• 500 g waxy potatoes
• 1 clove garlic
• Salt
• Pepper (freshly ground)
• 250 ml cooking cream
• 50 g Parmesan (freshly grated)
• 1 tsp Marjoram
• 2 ostrich steaks (≈150 g each)
• 1 tbsp butter
• 1 tsp spelt flour
• 125 ml red wine
• 125 ml poultry stock
• 5 juniper berries

Instructions

1. 1.

   Peel the potatoes, wash and slice them thinly. Peel the garlic, halve it and rub the inside of a baking dish with it. Layer the potato slices in a brick‑like pattern, seasoning each layer with salt and pepper.

2. 2.

   Whisk together cream, parmesan and marjoram; pour over the potatoes. Bake the gratin in a preheated oven at 180 °C (fan 160 °C) for about 40 minutes until golden.

3. 3.

   Wash and pat dry the ostrich steaks, season with salt and pepper. Heat butter in a pan. Sear the steaks in hot butter for about 4 minutes per side (adjust to preference), wrap in foil and rest.

4. 4.

   Whisk flour into the pan fat, let it brown slightly, then whisk in wine and stock; add juniper berries and reduce by one‑third until thickened, seasoning with salt and pepper.

5. 5.

   Add the pan juices to the sauce, reheat, slice the steaks and serve them over the potato gratin.