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recipes: Ostrich Steak with Fettuccini London Broil Sweet & Sour Kabobs Ostrich Stuffed Green Peppers Ostrich Fillet Mexicana Ostrich Steak with Fettuccini (serves 4) Ingredients: 4 6 oz. Ostrich Steaks 1 package Pesto Sauce mix 1 lb Fettuccini 1 Tbsp. Extra Virgin Olive Oil 2 cups fresh Snow Peas Directions: Steam snow peas until tender. Prepare fettuccini as directed. Prepare pesto sauce as directed. Rub steaks with olive oil. Grill steaks on a high heat to medium doneness and cut into thin strips. (1/4" thick.) Drizzle pesto sauce over fettuccini and serve with steak strips and snow peas. Nutritional values: (based on entire meal) 519 calories 9 grams of fat 46 grams of protein London Broil (serves 8) Ingredients: 2 lb. Ostrich Fan Fillet 2 Tbsp. Olive Oil 1 Tbsp Vinegar 1 small Garlic Clove, minced Salt & Pepper Directions: Score meat (cut 1/4 inch deep slits diagonally about 2 inches apart). Place fillet in shallow pan. Combine olive oil, vinegar, and garlic; pour over fillet. Cover; refrigerate for at least 2 hours, turn occasionally. Place fillet on cold rack in broiler pan. Broil 6 inches from the heat for about 10 minutes. Hint: The length of broiling time depends on the thickness of the meat. Use a meat thermometer to insure meat is cooked to desired doneness. To serve, carve into very thin slices across the grain. Nutritional Values: (per serving) 193 Calories 6.9 grams of fat 30.8 grams of protein Sweet & Sour Kabobs (serves 6) Ingredients: 2 lbs. Ostrich Kabob Meat 2 Red Peppers 2 Green Peppers 1 large can of Pineapple Chunks Yoshida's Hawaiian Sweet and Sour Sauce Wooden Skewers (8" long) Directions: Cut peppers into 1 inch squares. Skewer alternating meat, peppers, and pineapples. Brush sauce onto skewers and refrigerate for 2 hours. Place skewers on hot grill for 7-8 minutes. Baste with sauce and turn. Cook for 5 minutes. Makes approximately 16 skewers. Nutritional Values: unknown Ostrich Stuffed Green Peppers (serves 4) Ingredients: 1 lb ground Ostrich Meat 4 large Green peppers (seeded & halved) 4 Tbsp Onion, chopped 1 cup diced, canned Tomatoes with juice 12 Tbsp Tomato sauce 2 cups Water 4 cups cooked Rice Salt Pepper Garlic Directions: Blank papper. Spary skillet with non-stick cooking spray, and brown meat with onion, garlic, and salt and pepper to taste. Add tomatoes and juice and water. Simmer until thoroughly warm and mix with rice. Stuff pepper with mixture and drizzle top with tomato sauce. Before serving heat for 10-15 minutes in 300 deg. oven. Serve with a fruit plate. Nutritinal Values: (based on entire meal) 288 calories 1 gram of fat 29 grams of protein 40 grams of carbohydrates Ostrich Fillet Mexicana (Serves 4) Ingredients: 4 Ostrich Fillets (approx. 4 oz.each) 1 Tbsp. butter or Margarine 1 large Onion, chopped 1/2 tsp. freshly ground Black Pepper 1 Green Pepper, chopped 1 Red Pepper, chopped 2 Tbsp. Tomato Paste 2 Tbsp. Olive Oil 1/2 cup Beef Bullion, heated 2 Tbsp. Tequila (or Vodka) 3/4 tsp. Salt 1/8 tsp. Cayenne Pepper 1/8 tsp. White Pepper Tobasco Sauce, to taste Directions: Heat butter in frying pan; saute onions until golden. Add peppers; cook two minutes. Blend tomato paste with bullion; pour over vegetables. Season with 1/2 tsp. salt, white pepper, and Tabasco to taste. Cover and simmer ten minutes. Pat meat with paper towels; rub with black pepper. Heat oil in skillet until very hot; cook meat three minutes per side. Arrange vegetables on pre-heated platter; place steaks on top. Add tequila to pan drippings; scrape any particles from bottom of pan. Season with cayenne pepper and remaining salt. Pour over meat; serve immediately. Nutritional values: 192 calories 7 grams of fat 30 grams of protein (2.5 grams of saturated fat) |
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