Ostrich Filet

4 Ostrich Filets – 1/2 TO 3/4 Inch Thick, 2 Tbsp Olive Oil, 2 Tbsp Balsamic Vinegar, Salt and Pepper to taste

Cover filets with oil and vinegar mixture- thin film. Apply salt and pepper. Hot Grill – Place filets on grill. Rotate 90 degrees after 30 seconds, flip after additional 30 seconds, rotate 90 degrees after 30 seconds then close grill and cook for 3 1/2 minutes per side for total of 8 minutes. DO NOT ALLOW TO DRY OUT.

Done when no fluid seeps from surface. Serve bright pink to red. Juicy=good, Dry=leather.

This entry was posted in Poultry, Recipes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>