Place ostrich cutlets between parchment paper sheets. Pound lightly with meat mallet until thin. Top each cutlet with 1 slice of smoked ostrich and grated Mild Canadian Cheddar cheese. Roll up cutlets and secure with thin string or toothpicks. Season to taste with salt and pepper.

Cook on oiled barbecue grill over medium heat for 7 to 8 minutes, turning occasionally.

Remove ostrich rolls from heat. Serve one sliced ostrich roll over Apple Sauce per person. Serve with vegetables and choice of fresh herbs.

Apple Sauce:
Cut apples in thin slices and drizzle with lemon juice. In skillet, sauté sliced apples in butter. Stir in apple juice and reduce to half. Add demi-glaze sauce. Bring to boil and season to taste with salt and pepper. Reduce heat and simmer for 2 minutes. Keep warm.