Ostrich Orzo



  • 1 pound Ostrich fajita strips or skirt steak sliced then cut into 1” lengths
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 small onion, chopped
  • 1 small green or red pepper, chopped
  • 1 cup Orzo, uncooked (rice shaped pasta)
  • 2 teaspoons chopped garlic
  • 1/4 cup red wine
  • 2 cups chicken or beef broth


Season meat with salt and pepper. Spray a non-stick skillet and add meat, stirring constantly until meat is just brown. Remove meat from pan and add onion, green pepper and garlic. Stir mixture for 2 - 3 minutes; do not let garlic brown. Remove vegetable mixture form pan and combine with meat in a 1 1/2 quart covered casserole dish. Add wine to pan; return to heat and stir to remove all residue from the skillet. Pour wine with remaining ingredients into disk and bake in a 350°F oven for 30 minutes or until orzo is soft.


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