The ostriches are bred free range on the Causse de Sauveterre in Lozère (south of France). Ostrich meat is both very tender, low fat, and rich in phosphorus (it even contains more phosphorus than fish).

Tips : warm up during 10 minuts at low heat. Use a 700g jar for 2 to 3 persons.

Composition : Ostrich meat (at least 35 %), red beans, sauce made of marinade (red wine and herbs), modified starch, salt and pepper.

Farmer : Jean Claude Aulas

Origin : La Canourgue, Lozère (France)

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