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Serves 4 - 6


  • 1 kg KLEIN KAROO Ostrich Fillet
  • 1 - 2 teaspoons ground black pepper
  • 30 g parmesan cheese, thinly sliced

Method: Grill ostrich fillet in pan or on open fire. Seal fillets first before rubbing meat with black pepper. Braai until rare or medium rare.

Remove from fire and place in a casserole. Leave until cold. Place in the fridge for 5 - 8 hours.

In the meantime, prepare the herb sauce and then cut the fillets into paper thin slices.



  • ¼ cup light olive oil (or cooking oil)
  • ¼ cup virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons French mustard
  • 2 tablespoons mayonnaise
  • ¼ cup finely chopped parsley
  • 1 teaspoon finely chopped thyme
  • 2 teaspoons finely chopped marjoram

Method: Mix first three ingredients well and divide equally. Pour into two small bowls. Add mustard and mayonnaise to one bowl oil/vinegar and mix with a small wire whisk. Do not use an electric blender it may cause the sauce to curdle.

Pour this sauce on the base and near the rim of the platter. Place the thinly sliced ostrich fillet (overlapping) on top of the sauce in the platter. Whisk herbs and remaining oil/vinegar mix together and pour over meat.

Decorate with slivers of parmesan. Serve hot or cold with a variety of breads and salad.

- Alet Coetzee

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