Try this Grilled Ostrich Medallions recipe, or contribute your own.
Suggest a better description* Note: Perfect Portion fillets are precut into 1-inch-thick, 3-ounce or 5-ounce medallions. They are easier to slice when partially frozen. Cut ostrich in 3/8-inch horizontal slices; pat dry with paper towels. In shallow dish, whisk together olive oil, lemon juice, rosemary, garlic, salt and pepper. Put the ostrich slices in the marinade, turning them once to coat both sides. Cover the dish with plastic wrap and refrigerate for 30 to 60 minutes. Heat the grill or broiler. Lightly grease the grill. Cook the meat for 1 minute a side over medium heat or until the inside is still slightly pink. Serve hot. Yields 4 servings. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 4 servings | ||
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Calories: 483 | ||
Calories from Fat: 483 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54g | 72 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 25.9g | ||
Polyunsanturated Fat 17.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 291.2mg | 10 % | |
Potassium 18.7mg | 0 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 483
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