OSTRICH WITH PEPPERCORN WINE SAUCE

Serves (4)

Ingrediants

Instructions

Heat a large heavy skillet over medium heat five minutes. Place the steaks in the skillet eight to ten minutes, turning once, until juices run clear. In a small pan, dissolve the cornstarch in the broth. Bring to a boil and cook until slightly thickened, about one minute. Stir in thyme and bay leaf. Lower heat to medium and reduce liquid by half. Stir in wine and peppercorns. Cook three minutes, stirring occasionally. discard bay leaf. Spoon sauce over steaks.

STIR-FRY OSTRICH

Serves (6)

Ingrediants

Instructions

Combine meat, sherry, cornstarch, cumin, garlic and salt in a bowl, stir well. Heat oil over medium-high heat in a heavy skillet or wok. Stir fry meat for about 3-4 minutes. Lower heat, add remaining ingredients, cover and simmer for 3-4 minutes. Serve with rice

OSTRICH STEAK WITH MUSHROOM WINE SAUCE

Ingrediants

Instructions

Make mushroom wine sauce: In a small frying pan, heat butter until hot. Add onion and mushrooms and cook, stirring until onions are softened and mushrooms are brown. Add wine and beef broth to cook, stirring occasionally, until most of liquid has evaporated. Remove from heat. Grill steaks, seasoning to taste. Reheat sauce and pour over steaks to serve.

OSTRICH MEATBALLS

Serves (4 - 6)

Ingrediants

Instructions

In a large bowl, combine ostrich meat and all the following listed ingredients. Mix well with a lerge spoon, and then with hands until all ingredients are well distributed. If mixture seems too dry, more milk may be added. Place mixture in a bowl, cover and refrigerate for at least 30 min. or overnight.

Shape mixture into smooth ballsabout the size of a wallnut. at this point, the meatballs may be fried in a skillet of hot oil, for 1 or 2 minutes on each side, or they may be baked on baking sheet, spaced about an inch apart, in a hot oven at 400 degrees F, for 10 minutes. These meatballs may be served in tomato sauce, or they can be served with a barbecue or yogurt dipping sauce on the side.