Ingredients: 1 1/4 lb.. ostrich or emu medallions or partially frozen Perfect Portion fillet (see note)
1/4 cup extra-virgin olive oil
1 Tbs.. fresh lemon juice
1 tsp. chopped fresh rosemary or 1/2 tsp. dried
3 cloves garlic
1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
"Even though the ostrich is a bird, its red meat tastes more like beef than chicken," Hibler notes. "Be careful not to overcook it."
Cut ostrich in 3/8-inch horizontal slices; pat dry with paper towels. In shallow dish, whisk together olive oil, lemon juice, rosemary, garlic, salt and pepper. Put the ostrich slices in the marinade, turning them once to coat both sides. Cover the dish with plastic wray ad refrigerate for 30 to 60 minutes.
Heat the grill or broiler,. Lightly grease the grill.
Cook the meat for 1 minute a side over medium heat or until the inside is still slightly pink. Serve hot.
NOTE: Perfect Portion fillets are precut into 1-inch-thick, 3-oz or 5-oz. medallions. They are easier to slice when partially frozen.