Marinade
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
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
Printer friendly version: Medallions Of Ostrich with Fresh Herbs
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