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Print this Recipe    PAN SEARED OSTRICH STEAKS

4-4 oz Ostrich Tenderloin Steaks
1 tbsp Olive Oil
1 clove Garlic, crushed
1 tbsp Lemon Juice

To pan-sear ostrich, put the olive oil, crushed garlic (or shallot), and
lemon juice in a skillet over medium heat. When the oil has heated, add the
tenderloin steaks and cook for five to seven minutes on each side (internal
temperature of abouut 155). The steaks may then be served whole, or sliced
(sliced works well when needing to serve more people than you have steaks).
Ostrich tenderloin should be served in steak form rather than as part of a
recipe. It is the most tender and expensive cut of ostrich available. Pan
seared steaks are especially versitile as you may serve your choice of one
or more specialty sauces - either prepared from scratch or pre-prepared.
Gourmet chefs usually take a fruit sauce made with a touch of wine, pour the
sauce over the slices, dribble a bit of cream over the sauce and use the tip
of a knife to drag the cream into attractive designs. Along with the fruit
sauces, I really enjoy a variety of mustard sauces - my favorite being a
commercially available gourmet jalapeno mustard. Ostrich flavor is
delicate and neither overpowers or is overpowered by sauces but blends
well with the various flavors. Enjoy!

Sandra
hildreth@spindle.net
food consultant, American Ostrich Magazine

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