Ostrich fillets are the most tender cut of red meat available. Ostrich is very lean, so be careful not to overcook it.

• Rinse the ostrich and pat dry. Place the steaks between two layers of plastic wrap and beat them with a rolling pin until they're no more than ½" thick. Sprinkle each side of the steaks with salt and pepper. Sprinkle a pinch of crushed pepper on each side and press into the meat.

• Place a skillet over medium-high heat. Once it's heated through, add the oil and the steaks. Cook the steaks on each side for 1½–2 minutes. Remove them from the skillet and let rest for 10 minutes before serving.

• Add the vinegar to the skillet and scrape the bottom. Add the butter and let it melt. Once it has melted, add the shallot, stirring continually for 2 minutes. Pour the shallot and vinegar mixture over the steaks and serve while they're hot.

Ostrich: Flightless but Tasty and Healthy

Ostrich meat is higher in protein than chicken, leaner than beef or pork, and it has the appearance and texture of beef, even after it is cooked. Because it is lean, it cooks quickly and can be tough if overcooked. The eggs, while hard to find, are also edible. They weigh 3–4 pounds and are the equivalent of 24 eggs by volume.