John Myers
Ostrich Fillets with Colorful Paprika Vegetables
The perfect ostrich fillets with colorful paprika vegetables recipe with a picture and simple step-by-step instructions.
- 400 g Ostrich fillets
- 2 tbsp Coconut oil or fat
- 1 size Roughly chopped onion
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- Salt and pepper a.d.M.
- Season the ostrich fillets in hot coconut fat or oil on both sides and fry them, then cook them in the oven at 85 degrees in a preheated oven for about 30-40 minutes, put it in a flat dish with a lid.
- In the meantime, wash the vegetables and cut them to size, peel the onions and leave them in the coconut oil / coconut fat, add the vegetables, season with salt and pepper and toss everything. Add the meat and stew for 3-5 minutes.
- Put the vegetables on the plate and cut the meat diagonally and trap the vegetables – unfortunately it was pissed off too quickly, so a picture is missing here, but it was very tender and very tasty – says my husband
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