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1
Heat oil in a pan add onions, garlic and celery cook a few minutes to soften celery and onion, add stock, seasoning, water, breadcrumbs, parsley and crab meat stir to combine, remove from heat.
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2
Slice the ostrich or beef down the centre lengthwise being careful not to cut all the way through.
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3
Open out and using a meat mallet flatten, unti,l more or less of equal thickness.
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4
Spread crab stuffing down one half of meat, fold the other half over and secure with kitchen string at close intervals to form a roll shape.
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5
Heat some olive oil in a pan sear meat on all sides.
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6
Remove and transfer to a lightly oiled ovenproof dish lay the 5 slices of pancetta over the top and cook in pre-heated oven 180 degrees C for about 35-40 Min's for medium rare to medium.
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7
Allow to rest before carving.
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8
Sauce.
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9
De glaze the same pan you seared the meat in with 2 tablespoons whisky, add butter to the pan and melt, add mushroom and garlic and cook until tender.
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10
Add lemon juice, Worcestershire sauce, pepper, stock, Dijon, extra whisky, stir to combine.
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11
Mix a little water with cornflour add a little to sauce and stir to thicken slightly.
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12
Pour in cream and turn heat up a little add remaining cornflour stir until mixture thickens and stir in tarragon.
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13
Serve with meat.
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14
I served mine over spinach cooked in a little butter and garlic with some chopped red pepper and topped with asparagus bacon wrapped bundles.
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15
To Serve: Slice Ostrich or beef into slices and arrange on a plate pour sauce over top with asparagus bundles if desired.
