2 lb Ostrich steak, cut into 1/2" thick slices
1/4 cup dijon-type mustard
1 tbsp. scallions, minced
2 tsp. Worcestershire sauce
salt & pepper to taste
1/4 cup brown sugar
1/4 cup bourbon
1 clove garlic, minced
2 tbsp. olive oil
Place Ostrich, brown sugar, mustard, bourbon, scallions, garlic and Worcestershire sauce in zip-loc bag. Refrigerate for two hours. Remove meat from marinade but do not discard the liquid. Heat oil and saute ostrich until lightly browned. Drain any remaining oil. Add marinade, lower heat and simmer for a few minutes. Add salt and pepper to taste. Serve over rice or buttered noodles.
1/4 cup dijon-type mustard
1 tbsp. scallions, minced
2 tsp. Worcestershire sauce
salt & pepper to taste
1/4 cup brown sugar
1/4 cup bourbon
1 clove garlic, minced
2 tbsp. olive oil
Place Ostrich, brown sugar, mustard, bourbon, scallions, garlic and Worcestershire sauce in zip-loc bag. Refrigerate for two hours. Remove meat from marinade but do not discard the liquid. Heat oil and saute ostrich until lightly browned. Drain any remaining oil. Add marinade, lower heat and simmer for a few minutes. Add salt and pepper to taste. Serve over rice or buttered noodles.
