Ingredients:

• 2-3 Ostrich steaks cut into slivers
• 3 peppers - 1 red, 1 yellow and 1 green
• 4 tablespoons oil
• 2 tablespoons sun dried tomato puree
• 1 clove garlic,
• Crushed salt and a few drops tabasco

Method:

• Cut the Ostrich into 1/4' slices then cut the slices into long strips about 1/4" wide (they should look like potato chips in size).
• De-seed and cut the peppers into the same size strips.
• In a large bowl mix the oil, sun dried tomato puree, garlic, tabasco and salt together.
• Add the peppers and Ostrich meat and toss well to coat. (Leave for 1/2 hour if you have time).
• Heat a large non stick frying pan and toss in half the mixture.
• Cook briskly until the peppers begin to soften 3-4 minutes.
• The Ostrich will be cooked by the time the peppers are ready.
• Remove from the pan and repeat with the second half of the mixture.
• Dish up the Mediterranean Ostrich mixture and serve with rice, potatoes or tucked into pitta bread pockets.