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Marinated ostrich fillet

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Ingredients for 4 servings:

  • 2 cloves garlic
  • 1 sprig(s) rosemary
  • 1 lemon(s), untreated
  • 4 fillets (ostrich fillets, 180 g each)
  • 5 tbsp olive oil
  • 2 bay leaves
  • some salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

the meat must marinate overnight

Peel the garlic and slice thinly. Strip the rosemary needles. Wash the lemon in hot water, dry it, and peel the zest thinly with a vegetable peeler. Wash the fillets, pat them dry, and place them in a freezer bag. Mix the olive oil, bay leaves, garlic slices, rosemary, and lemon zest together. Pour the bag into the freezer bag with the fillets. Seal the bag tightly and marinate overnight in the refrigerator. Drain the fillets. Fry in a hot pan for about 3-4 minutes on each side, season with salt. The fillets can also be grilled.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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