| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Game-pl, Marinade-pl | 1 | Servings | |
INGREDIENTS
| 1 | Sprig thyme, chopped | |
| 1 | Sprig rosemary, chopped | |
| 1 | Clove garlic, chopped | |
| 4 | tb | Olive oil |
| Salt and pepper to taste -ostrich— | ||
| 2 | Medallions of ostrich | |
| 2 | tb | Crushed pistachio nuts |
| 3 | tb | Olive oil |
| 1 | Clove garlic, chopped | |
| 2 | tb | Dry sherry |
| 1/4 | c | Beef stock |
INSTRUCTIONS
MARINADE Combine all ingredients for the marinade. Place ostrich medallions in the marinade. While the Ostrich is marinating, heat oil in a saute pan and brown chopped garlic. Place ostrich in pan with beef stock and dry sherry. Let ingredients simmer until medallions are medium rare. Add crushed pistachios. Serve over steamed spinach. Yield: 1 serving as an entree, 2 as appetizers ( Courtesy of James Couto, Cafe Nosidam, NYC) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN:RECIPE FOR HEALTH BONUS RECIPE Posted to MC-Recipe Digest V1 #639 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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