Grilled Ostrich Medallions

  • 1 T. olive oil
  • 3 T. shallots, finely minced
  • 2 cloves garlic, finely minced
  • 1 lb. ground ostrich
  • 1 T. dried basil
  • 1 T. dried thyme
  • 1/4 t. salt
  • 1/4 t. coarsely ground black pepper
  • 3 T. fresh parsley, chopped

Heat oil in skillet over medium heat. Add shallots and garlic, cook until soft, about 2 minutes. Allow garlic and shallots mixture to cool then combine with ostrich, basil, thyme, salt and pepper. Form into 4 oval medallions. Roll outside rim in parsley. Sear medallions in hot skillet over high heat, then reduce heat to medium and cook for 2 to 3 minutes on each side. Do not over cook. Remove to warm platter and serve.

5025 S. Eastern Ave Ste23
Las Vegas Nevada 89119
(702) 736-7575

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