Whole peppered ostrich fillet

Whole Peppered Ostrich Fillet 15 minutes

serves 4

Ostrich plays a huge role in the braai culture of South Africa. Lean, delicious, low-fat and full of protein - it is revered as one of the healthiest red meats around.

We're in ostrich country this week, in the quirky and charming town of Oudtshoorn, the heart of the Little Karoo.

In this week’s Braai Masterclass we show you how to make the finest Ostrich fillet imaginable. Watch and find out how.

Ingredients 30ml Robertsons Lemon Pepper 5ml Robertsons Crushed Garlic 10ml Olive Oil Robertsons Freshly Ground Atlantic Sea Salt to taste 1 Whole Ostrich Fillet approx. 600g

Instructions 1.

Mix the Robertsons Lemon Pepper, Crushed Garlic and olive oil. Season with a little salt.

2.

Roll the fillet in this mixture, rubbing it onto the meat so that is sticks.

3.

Braai over hot to medium coals. Turn the fillet until it is cooked to your liking. Season to taste. Rest for a few minutes before slicing into medallions.