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.