Place the Ostrich Meat in pan and add the bouquet garni, cloves and port, then arrange the plums over the top.
Any cooked vegetable left (remove bouquet garni) can be pureed, added to some stock for a tasty soup.
Then remove and discard the bouquet garni, and season the soup to taste with salt and pepper.
Add fennel leaves to bouquet garni for a lively taste.
If you don't do the steak garni (whatever that is ), then why not do a big toad in the hole?