| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Post2 | 4 | servings | |
INGREDIENTS
| 1 1/4 | lb | Ostrich or emu medallions or |
| Partially frozen Perfect Portion fillets; see * Note | ||
| 1/4 | c | Extra-virgin olive oil |
| 1 | tb | Fresh lemon juice |
| 1 | ts | Chopped fresh rosemary |
| (or 1/2 tspn dried rosemary) | ||
| 3 | Cloves Garlic | |
| 1/2 | ts | Coarse salt |
| 1/4 | ts | Freshly ground black pepper |
INSTRUCTIONS
* Note: Perfect Portion fillets are precut into 1-inch-thick, 3-ounce or 5-ounce medallions. They are easier to slice when partially frozen. Cut ostrich in 3/8-inch horizontal slices; pat dry with paper towels. In shallow dish, whisk together olive oil, lemon juice, rosemary, garlic, salt and pepper. Put the ostrich slices in the marinade, turning them once to coat both sides. Cover the dish with plastic wrap and refrigerate for 30 to 60 minutes. Heat the grill or broiler. Lightly grease the grill. Cook the meat for 1 minute a side over medium heat or until the inside is still slightly pink. Serve hot. Yields 4 servings. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - [email protected] Converted by MM_Buster v2.0l.
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