Roasted Ostrich Meat with Mushrooms and Pumpkin Polenta
Preheat the oven to 140°C (approximately 285°F). Rinse the meat, pat dry and season with salt and pepper. Heat 2 tablespoons of oil in a skillet and saute the meat on all sides. Remove from the pan, place on a baking sheet and roast 20-35 minutes.
Meanwhile, dice the pumpkin. Peel the shallot and the garlic and finely chop. Heat 2 tablespoons oil in a saucepan, add the polenta and pumpkin and toss to coat. Pour in the broth. Season with salt and cook, stirring occasionally until the pumpkin is tender, about 10 minutes.
Clean the mushrooms and cut in half if large. Heat the remaining oil in a skillet and saute the mushrooms until tender, 2-3 minutes and season with salt and pepper.
Stir the butter into the polenta and transfer to plates. Cut the meat into slices and serve with the mushrooms on the polenta.