Ingredients

1 tablespoon macadamia oil (may substitute with olive/avocado oil)
40g roasted macadamias
600g ostrich fillets (can substitute with beef or venison)
Freshly ground black pepper to taste
1 small glass of red wine
1 fresh or tinned pear, peeled and sliced
60ml cup pear juice
2 tablespoons red currant or cranberry jelly

Preparation

1. Heat oil in a large heavy based pan.
2. Season ostrich with pepper, add to hot oil and cook for 2-3 minutes on each side.
3. Remove from the pan and cover with foil.
4. Deglaze pan with red wine and pear juice, add pears and jelly and cook for 2-3 minutes or until sauce is glaze consistency.
5. Return ostrich and macadamias to the pan, turning to coat with the glaze.
6. Serve with the glaze spooned over and around the plate.