To make the ostrich cutlets, cut the ostrich fillet into bite-sized strips.
In a saucepan, bring the sesame oil, soy sauce, veal stock and a quart of water to a boil, simmer for about 2 minutes and then set aside.
In a frying pan, heat the olive oil and sear the fillet pieces. Continue to fry for about two minutes and then add to the sauce.
Roast the cashew nuts in a pan.
Peel the pears, cut them into quarters, remove the core and cut the fruit into slices.
Heat the butter and fry the bean sprouts briefly with the pears. Add to the sauce with the cashews.
Reheat the ostrich cutlets and season with salt and pepper.
Preparation Tip:
Rice is the best accompaniment to the ostrich stew.
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