Ostrich Fillet with Shallot and Red Wine Sauce, Millet Porridge and Butternut Puree

For the ostrich fillet:

1. Marinate the meat with garlic, rosemary, olive oil and pepper and chill in the refrigerator for at least 3 hours.
2. Take the meat out of the refrigerator 1 hour before roasting until it has reached room temperature.
3. Sear the meat, season with salt and continue to cook with the pan on the middle rack in the oven preheated to 160 degrees for about 20 minutes until the fillet has a core temperature of 70 degrees (the meat is pink in the middle at this temperature If you like it bloody, you can take the meat out of the oven when it has a core temperature of 58 degrees).
4. Take the meat out of the oven and wrap it in aluminum foil to let it rest for about 10 minutes.

For the butternut puree:

1. Cut the butternut in the middle and place on the baking pan lined with baking paper. Sprinkle with sugar and butter and bake in the oven preheated to 200 degrees for 60 minutes.
2. Use a spoon to spoon the meat out of the pumpkin and place in an empty bowl to puree it with the hand blender.
3. Season to taste with cinnamon, salt, pepper and nutmeg.

For the red wine sauce:

1. Peel the onions and fry them in a saucepan in olive oil on both sides.
2. Add the sugar and let it caramelize.
3. Then add balsamic vinegar, red wine and some beef stock and let simmer, half covered, for about an hour (or until only a quarter of the liquid is left).
4. Season with salt and pepper.

For the millet gruel:

1. First fill a saucepan with approx. 400 ml of lukewarm water.
2. Then add the corn flour and salt and stir with a wooden spoon until the mixture starts to bubble. Cover and simmer for a few minutes.
3. Slowly add the millet flour until the mixture starts to firm up and all of the flour is used up. Add more flour if necessary. Tilt the pot on a plate.