7 each russet potatoes, peeled and medium dice
2 each red & green peppers, diced medium
1 each yellow onion, diced medium
1 cup chicken stock
1 cup heavy cream
1 pound fresh ostrich medallions
1 tablespoon fines herbs
2 tablespoons bread crumbs


Blanche potatoes in salted boiling water. Place on plate or sheet pan to cool. Do not rinse.

Sauté peppers, onion and potatoes until the onions are clear. Season with salt and white pepper to taste.

Deglaze the pan with 1/2 cup of the chicken stock. Reduce until the stock is viscous.

Add the cream and remaining stock. Reduce by half.

Add the bread crumbs and fines herbs. Toss until mixture is browned.

Season to taste and grill the medallions of ostrich to medium rare. Slice thinly on a bias and place on top of hash mixture. Serve in a pasta or large soup bowl and garnish with herbs.