Ostrich with Mediterranean Sauce by Fossil Farms

Brush ostrich with olive oil. Grill three minutes on each side to medium-rare. Set aside.

Chop very fine by hand or in food processor the cherry & sweet peppers, capers, sun-dried tomatoes, olives & garlic.

Add the olive oil, chives and parsley & chop until fully combined. Slice ostrich and drizzle with Mediterranean sauce. Serve with mesculun salad or roasted potatoes. Option 1: Heat up medium size pan and add 1 teaspoon olive oil. Add herb mixture and cook 1 minute. Drain excess oil and add demi-glace. Drizzle over ostrich and serve with a vegetable or mashed potatoes. Option 2: Simmer balsamic vinegar until reduced by 3/4. Vinegar should be thick and of syrup consistency. Place sliced ostrich over mesculun salad and drizzle with vinegar reduction and extra-virgin olive oil.<