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Ostrich with Herbes de Provence and Garlic
St. Francis Sonoma County Claret |
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When I discovered ostrich is lower in fat and cholesterol than chicken, and higher in protein,
I wanted to try it. My family enjoys meals that are low in fat and high in flavor. Ostrich is very delicious and
reminds me of a very juicy cut of beef. I often serve this dish with baked, seasoned cherry tomatoes, sprinkled St.
Francis Sonoma County Claret. The heart-healthy benefits of red wine makes St. Francis Sonoma County Claret and my
ostrich dish a match made in heaven.
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| 8 (8-ounce) ostrich steaks |
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| 1/4 cup minced garlic |
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| 1/4 cup olive oil |
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| 1 tablespoon Herbes de Provence |
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| Salt and pepper |
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In a large baking dish, mix garlic, oil, and herbs; add ostrich steaks, coating well with
marinade. Cover and refrigerate overnight (or 2 to 3 hours at least).
Heat grill to medium high. Remove steaks from marinade and season with salt and pepper. Grill about 3 minutes per
inch of thickness for rare to medium-rare. Transfer grilled steaks to a cutting board and allow to rest 5 minutes,
then slice into thin slices. Serve with St. Francis Sonoma County Claret. |
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