Pasta with a bit of help from the Klein Karoo.

You will need:

Ostrich fillet (sliced into thin strips)
Onion (peeled and chopped)
1 cup white button mushrooms (sliced)
creamy Gorgonzola cheese
250ml fresh cream
fresh coriander (chopped)
penne pasta

Preparation instructions:

1. Cook pasta till al dente.
2. Fry chopped onion in a dab of butter until glossy, add & fry mushrooms until slightly reduced in size.
3. Add the Ostrich cuts rubbed with coarse salt and pepper, and add a dash of Balsamic vinegar.
4. The meat must only be browned and be rare on inside.
5. Add dry red wine to Ostrich– no need to be shy.
6. Simmer just enough to allow the meat to absorb the flavour of the red wine.
7. Add half the fresh cream to the skillet & stir in to mix well.
8. Break pieces of creamy Gorgonzola into the pan (the more cheese you use, the better the flavour).
9. Turn the heat up on the stove and allow the sauce to reduce slightly / become a bit thicker.  Careful not to overdo the meat as ostrich dries out very quickly.
10. Add to pasta, and mix well.  Top with freshly chopped Coriander.
11. Serve. (Game & match).