Recipes with Ostrich fillet

Roasted ostrich with parmesaned pearls and oranges

The beads are pilled, blanched and cooled. Then they are spiced in flour, whipped egg and finally parmesan cheese. They are cooked on the pan until golden. Sugar is browned to caramel in a saucepan and added orange juice and chicken fund. Let it boil to half a

Roasted ostrich fillet with gorgonzola sauce

Stir the fillet together. Bring it in boiling water so the fillet is covered with water. Boil approx. 25 min. Bring the fillet into Staniol and let it draw 25 min. Brown the fillet on a pan on all sides, sprinkle with salt and pepper. Cut the fillet into thin

Sacred Hill from De Bortoli

The sliced ​​fillets are cut into very thin slices. (Place the meat in the freezer for about 1/2 hour, making it easier to cut). The slices are spread over 4 plates and seasoned with salt and pepper. The marinade poured over the meat. The tomatoes are scald

Whole stewed fillet with mushroom sauce

Put the filet in marinade of olive oil, soy and ginger, pepper and possibly. Little garlic. Turn the fillet in and leave it in the marina for 1-2 hours. Then put the fillet in an ovenproof dish in a 200 ° preheated oven, 15-20 minutes so that the juice spreads

Strufflefilet with mushrooms

The fillet is rubbed with salt and pepper and fry with a little oil and butter approx. 30 min must be reversed 4 times to achieve the interval drawing effect. Take it up and let it rest before cutting. The pan is boiled with beef fin and cooked with freshly ch

White wine marinated ostrich filet in mushroom sauce

The meat is layered in white wine in the fridge (invert a few times). The meat is taken out of the marinade and rubbed with salt and pepper, until it is browned well on all sides in a pan. Marinade, tarragon, lemon zest, salt and pepper in saucepan. The

Red Wine Marinated Ostrich Fillet

The meat is layered in the red wine spiked with spices, onion and carrot in about 4 hours. The meat is placed in a heat-proof dish with a little of the marinade and FRY at 180 Gr. to roast-termoeteret shows 57 gr (centrumtemp.) Rests obscured for about 1