Sautéed Ostrich with Artichokes and Buckwheat

By SEB_UK

Take your head out of the sand: make the ostrich!

Ingredients

• 4 ostrich steaks, 150g/5 oz each,
• 300 g/10 oz cooked artichoke hearts (fresh, canned or frozen),
• 280 g/10 oz marinated artichoke hearts,
• 200 g/7 oz cooked buckwheat,
• 2 ActiFry spoons cranberries,
• 7 ActiFry spoons red wine,
• 1 ActiFry spoon red wine vinegar,
• Salt, pepper

Details

Servings 4
Adapted from nutritiousanddelicious.co.uk

Preparation

Step 1

If necessary, thaw the artichoke hearts and the ostrich steaks ahead of time. Cook the buckwheat in salted water following instructions on the package.

Put the buckwheat, the artichoke hearts cut in 6, and the vinegar in the ActiFry. Cook for 5 minutes.

Cut the ostrich steaks into 5 or 6 cubes and add to the ActiFry, along with the drained marinated artichoke hearts, the wine and the cranberries. Season and cook for another 5 to 8 minutes, depending on how cooked you like it.