Crab Stuffed Ostrich/Beef Fillet With a Peppercorn Sauce

I went to fish market a couple of weeks back to buy some king crab legs and oysters to make oysters kilpatrick to start followed by crab stuffed ostrich. This is what I had on hand, but this recipe would also work great with beef. Anyway I did not realise how much meat would come from just two legs, and I ended up making crab topped oysters instead of kilpatrick and still had enough to make creamy crab pasta for the kids and still had loads left for the ostrich. You can see from the photos just how large ther were. I am going to have to guess the amount of crab I used for the stuffing. The total weight of the legs with shell on was 880 grams, and after removing meat I was able to make three different things, so I did get quite a lot. This is a very elegant and quite expensive meal so it is one for a dinner party or special occasion. I have said 3-4 servings depending on appetites, if serving as part of a meal with several courses then definitely 4 and maybe even 5.

Recipe by   
 4 Servings
  • Prep
    60 mins
  • Cook
    40 mins
  • Serve in
    100 mins


  • 1 (800g)  ostrich fillets
  •   olive oil
  • 5 slices  pancetta
  • 2 tablespoons  olive oil
  • 2   green onions, sliced thinly
  • garlic cloves, crushed
  • celery rib, chopped finely
  • 1 teaspoon  cajun seasoning
  • 4 tablespoons  water
  • 1 teaspoon  fish stock granules
  • 350-400g  fresh lump crabmeat
  • 3-4  tablespoons breadcrumbs
  • 1 tablespoon  parsley, finely chopped
  • 2 tablespoons  Scotch whisky
  • 200g  mushrooms, stems removed, sliced thinly
  • 1 tablespoon  butter
  • 1   garlic clove, crushed
  • 1 tablespoon  lemon juice
  • 1 teaspoon  Worcestershire sauce
  • 1 teaspoon  beef stock granules
  • 2 tablespoons  Scotch whisky, extra
  • 1 1/2 teaspoons  cracked black peppercorns
  • 1 teaspoon  Dijon mustard
  • 200ml  cream
  • 1 1/2 tablespoons  fresh tarragon, chopped finely
  • 1 1/2 teaspoons  cornflour


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