- 500 g ostrich fillet
- Olive oil, for frying
- 3 red apples, sliced into matchsticks
- 10 g fresh coriander
- 10 g fresh mint
- 3 T vino cotto
- For the biltong spice, blend
- 30 g cracked black pepper
- 40 g coriander seeds
- 30 g brown sugar
- 20 g coarse salt
To make the biltong spice, place the pepper and coriander in a pan over a low heat and slowly toast.
Transfer to a mortar and pestle, add the sugar and salt and crush roughly.
Bring the ostrich to room temperature for 10 minutes, then cover with the biltong spice.
Heat the olive oil in a pan over a medium heat and cook the ostrich until rare or medium rare, about 8 minutes.
Mix the apple, coriander and mint. Splash with vino cotto and serve with the ostrich.