LOCATION: Recipes >> Variety Meats >> Ostrich 08
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Ostrich 08
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Carpaccio
4 Portions
300-350g smoked ostrich or venison slices
2 tsp truffle oil
20g pine nuts toasted
2 Tbsp. Parmesan shavings
Freshly ground black pepper
Lay the ostrich slices in a single layer around each plate. Scatter
the pine nuts and Parmesan shavings over the carpaccio and drizzle
over the truffle oil. Serve the carpaccio with a generous grind
of black pepper
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