Ok, so I have this 1.5 kg piece of ostrich slowly thawing in my fridge at the moment. I have worked with ostrich before, but only in the form of steaks. Now what? /img/vbsmilies/smilies/lookaround.gif I'd know what I'd do with a roastbeef of that size - but I fear that giving the ostrich the same treatment would dry it out due to the low fat content. Any suggestions? Marinate? Bard? Lard? Anything? Any tip on how to deal with that wee lil bird would be greatly appreciated. Thanks in advance, GM.