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Grilled Peppercorn Ostrich Medallions

Monday, 26 May 2008

Description

Ostrich is a very lean meat that comes from the leg, thigh and back of the bird and is cooked similar to beef. It should be cooked rare (145°F) to medium (155°F) otherwise it will become dry. This is also an entrée-size serving but could easily be served as an appetizer by placing the arugula atop the baguette slices and topping with ostrich slices and Bellycheer® Wow Chow. (Ostrich, and other non-traditional meat, is available from ExoticMeats.com.)

Ingredients

At a glance
Cuisine
Asian
African
Cooking Method
Grill
Heat Level
1
Meal/Course
Appetizer/Hors d'oeuvre
Main Course
  • 2 (4-ounce) ostrich medallions

  • Coarse kosher salt

  • 1/4 cup crushed black peppercorns

  • 1 baguette

  • 1 1/2 to 2 cups arugula

  • Porky’s Gourmet Bellycheer® Wow Chow (Hot or Mild)For the marinade:

  • 1/2 cup dry red wine (Cabernet Sauvignon, Merlot or Pinot Noir)

  • 1/4 cup olive oil

  • 1 large clove garlic, minced (about 1 teaspoon)

  • 1 bay leaf, crumbled

  • 1 teaspoon fresh thyme leaves

  • 1/2 teaspoon coarsely ground black pepper

Methods/steps

Prepare the marinade by combining the wine, oil, garlic, bay leaf, thyme and black pepper in small bowl. Add the ostrich medallions, turning to coat. Cover and refrigerate, turning occasionally, for 4 hours.

Remove the medallions from the marinade; discard marinade. Place the peppercorns in a shallow plate. Season the medallions with salt and lightly roll the medallions in the peppercorns. Grill the ostrich over medium-high direct heat, turning frequently, about 5 to 7 minutes per side or to an internal temperature of 145 to 155°F. Scrape off the excess peppercorns and let the medallions rest, covered with foil, for 5 minutes before thinly bias slicing.

Bias slice the baguette and put three slices on a service plate. Arrange the arugula on the plate and shingle the ostrich slices atop the arugula. Garnish with Bellycheer® Wow Chow.

 

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