Philippine Ostrich & Crocodile Farms, Inc.

PIONEERING THE OSTRICH INDUSTRY IN THE PHILIPPINES

 

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15. OSTRICH STEAK MARINATED WITH FRESH BLACK PEPPER

4 slices of Ostrich steak about 1/2 cm. thick
1 clove garlic sliced thinly
Freshly pound black pepper - not too fine
1 Tablespoon of dried whole Italian herbs - of Rosemary, Thyme, Chilies, Savoury, Sage, Oregano and Marjoram
3 Tablespoonfuls of Tarragon Red Wine Vinegar
3 Tablespoonfuls of Lea & Perin Sauce
2 Tablespoonfuls of Oriental Oyster Sauce
Salt
4 Tablespoonfuls of premium olive oil
1/2 large onion
Fresh White mushrooms
Water

Combine marinate (item 1-8) in a large glass bowl adding just a little water. Coat steaks with marinate on both sides and set aside in fridge for about 2 hours. Heat a skillet with a thin layer of olive oil in it. Sear the marinated Ostrich steaks until meat is moist and pink in the middle. Be careful to separate the garlic slices from the meat and set aside with remaining marinate. Remove Ostrich steaks from heat and keep warm. Return marinate into the skillet with drippings to make a natural sauce for the meat. Simmer for about 10 minutes with half a cup of water chopped onions and mushrooms. I like to serve the Ostrich steaks with a pasta primavera salad with fresh garden vegetables and bite size pasta twists or spirals. Ideal for a lazy Saturday night supper. Enjoy!

 
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