Barbecued Ostrich (La Times)2 Recipe

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Barbecued Ostrich (La Times)2 Ingredients

2 tsp salt
1 black pepper
2 tsp dry mustard
6 (2 1/2- to 3-ounce) ostrich
1 fillet steaks
1 clove garlic, chopped
1/2 cup vinegar or lemon juice
1 tsp grated lemon zest
2 tsp sugar
1/2 cup oil
1 formatted by manny
1 rothstein

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Barbecued Ostrich (La Times)2

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Barbecued Ostrich (La Times)2

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Barbecued Ostrich (La Times)2 Directions

This comes from the "Ostrich Cookbook," an anonymous stenciled recipe
collection of South African origin, sold through DB Enterprises, P.
Box 306, Elk City, Okla. 73658. Mix salt, pepper to taste and mustard
in bowl. Rub mixture into steaks. Place meat in dish.
Mix garlic, vinegar, lemon zest, sugar and oil in separate bowl.
Pour over meat and let marinate 4 hours, turning every hour. Grill
steaks to desired doneness on barbecue or stove-top grill, basting
with sauce. Makes 6 servings. Each serving contains about: 246
calories; 824 mg sodium; 46 mg cholesterol; 21 grams fat; 3 grams
carbohydrates; 15 grams protein; 0.08 gram fiber. Source: The Los
Angeles Times, April 20, 1995

Recipe By :

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt

Serves: 6

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Barbecued Ostrich (La Times)2 Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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