Behind the Recipes
Ostrich Steak with Sun-dried Blueberry Chutney by Fossil Farms
Makes 1 serving
INGREDIENTS:
1 4-oz. ostrich steak, thinly sliced into 1/4 inch slices
1 cup sun-dried blueberries
1/4 cup rice wine vinegar
3 tbsp. salad oil
1 shallot, minced
1 clove garlic, minced
1/8 tsp. salt
1/8 tsp. pepper
PREPARATION:
Sun-dried Blueberry chutney:
1. Soak blueberries in rice wine vinegar 1 hour. Place oil in small saucepan over medium heat. Sauté shallot and garlic. Do not brown.
2. Add blueberries and vinegar and bring to a boil. Remove from heat and let cool.
3. Season with salt and pepper. Put in food processor and pulse briefly until mixture is the consistency of preserves or jam.
Ostrich:
1. Pan-sear ostrich steak slices. Sear for 2-3 minutes per side.
Plate with chutney.
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