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Alice Springs Ostrich Medallions

Alice Springs Ostrich Medallions
Tuesday, 12 May 2009

Description

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.

Ingredients

At a glance
Cuisine
American
Cooking Method
Grill
Difficulty
Moderate
Meal/Course
Main Course
Serves
4
2 pounds ostrich tenderloins

Marinade:
1/2 cup soy sauce
1/4 cup lime juice
2 tablespoons rice wine vinegar
1/4 cup orange juice
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon minced garlic
1/4 cup chopped scallions
1/2 teaspoon fresh ground ginger
1 teaspoon olive oil
pinch of nutmeg
sea salt to taste
citrus pepper to taste

2-3 tablespoons chilled butter

Methods/steps

Slice tenderloins into 1-inch-thick medallions, place them on a cutting board, cover with plastic wrap, and pound lightly to flatten and tenderize the meat.  In a large bowl whisk together all marinade ingredients and pour into a Ziploc bag, add the ostrich, and marinate the medallions for 8-10 hours in the refrigerator.

Drain the meat, reserving the marinade, and place the meat on a platter, cover with plastic wrap, and let it come to room temperature while you oil or spray the grill.  

Place an aluminum foil smoke packet on the coals (or medium gas flame) and when the wood chips begin to smoke, put the medallions on the grill.  

In a medium saucepan over high heat, boil the remaining marinade for ten minutes. Reduce the heat to its lowest setting and keep the marinade warm.  Just before serving the ostrich, cut the butter into small chunks, add them to the sauce, and whisk into the mixture until smooth.

Grill the ostrich over medium coals or a gas fire (400 to 500 degrees F) until medium rare, approximately 1-2 minutes per side.  Do not overcook, as ostrich is very lean.

Place the medallions on a heated platter, cover with foil, and let the meat rest for 2-3 minutes.  Serve with the sauce on the side.

Additional Tips

This recipe is from the article "Rabbits, Rattlesnakes, and Reindeer" by Rick Browne, Ph.B

 

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