I have made a recipe for ostrich steak.
tagliatelle (I added chopped up rocket and fried cherry tomatoes for sweetness -I suppose parsley would work in place of rocket)
laid half on top of mustard bechemel
a half piece of chicory (slowly braised) on the side
ostrich, fried and sliced in strips arranged in a fan over the pasta and just peeping
into the sauce
really delicious
too many bitter elements?
perhaps substitute fennel for chicory
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