WILD GAME Recipes

 

Ostrich Steak Russell

 

INGREDIENTS:

  • Two steaks cut from Ostrich tenderloin, about 1-1/2 inches thick
  • olive oil
  • 1/4 cup Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • juice of 1/2 lemon If pan sautéing,
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 6 ounces Dungeness crab meat

bearnaise sauce

  • bearnaise sauce:
  • 1 egg
  • 1 teaspoon tarragon vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 cup warm, melted butter

Directions:

Cut steaks from tenderloin and marinate in Worcestershire, pepper, and lemon juice for 1 hour. Bearnaise sauce can be made before steaks are cooked and kept warm , see #3 below. To barbecue steaks on outdoor grill, remove from marinade and pat dry. Coat steaks with olive oil. Place the steaks on a lightly greased grill over a medium-hot fire. Grill for about 3 minutes per side, then cook about 4 minutes more per side (covered, if you have a barbecue with a lid). Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter. To pan sauté steaks, melt butter and olive oil in a heavy skillet over medium high heat. Quickly sear on both sides, about 3 minutes per side, then cook an additional 3 minutes per side. Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter. Bearnaise Sauce: Put the egg, vinegar, mustard, and lemon juice in the container of a blender. Whirl a few seconds, then, with motor running, slowly pour in butter, blending until thickened. The sauce can be kept warm in the top of a double boiler over hot water. Place steaks on serving plates, top with crab meat and bearnaise sauce.

 

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