Smoked Ostrich Carpaccio with Truffle Oil

Ostrich is farmed throughout Scotland and England. It is an excellent meat and like kangaroo is low in cholesterol and fat. Unfortunately the ostrich industry is presently suffering as the meat has not had the popularity that farmers and investors were hoping for. The meat like kangaroo is becoming harder and harder to purchase as more supermarkets and butchers fail to supply it to the public. The meat has a flavour similar to venison and is tender. I purchased my smoked ostrich from the recent farmers market. If you are unable to find smoked ostrich, smoked venison makes a great substitute.

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4 Portions

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Prep: 5 minutes

Ingredients

Carpaccio

300-350g smoked ostrich or venison slices
2 tsp truffle oil
20g pine nuts toasted
2 tbsp parmesan shavings

To Serve

Freshly ground black pepper

Method

Carpaccio: Lay the ostrich slices in a single layer around each plate. Scatter the pine nuts and parmesan shavings over the carpiccio and drizzle over the truffle oil.
To Serve: Serve the capriccio with a generous grind of black pepper