SERVES 4
4 ostrich fillets (may substitute with beef or buffalo)
1 red onion, sliced into rings
2 tomatoes, sliced
Handful of arugula
Freshly ground salt & pepper
4 potato buns
Lightly season ostrich fillets (or protein of choice) with salt and pepper and sear on a hot fire for 2-3 minutes, depending on the heat of the coals and personal preference. Ostrich is best eaten rare as they become tougher when well done. Longer for proteins like beef or buffalo. Cut potato buns in half and lightly grill for 1-2 minutes. Build burger on buns starting with Ostrich followed by onion and tomato and topped with the blue cheese sauce. Garnish with arugula.
BLUE CHEESE SAUCE
2 cups blue cheese, crumbled
3 tablespoons butter, softened
2 tablespoons sweet white wine
2 teaspoons fresh mint, chopped
1 teaspoon fresh rosemary needles
2 teaspoons fresh oregano, chopped
½ cup of crème fraîche or sour cream
Salt & pepper to taste
Beat the cheese and butter in a bowl (electric beater is ideal) until smooth and creamy. Add the wine and herbs, and mix well. Fold through the crème fraîche. Season to taste. Pair with Excelsior Cabernet Sauvignon or Excelsior Syrah.
