Blackened Steak
Serves 4

8 3 oz. Ostrich Fillets
1 tbsp. Extra Virgin olive oil
Blackened Steak Magic Seasoning
4 baked New Red Potatoes
2 cups sliced mushrooms, lightly sautéed

Rub steaks with olive oil and blackened seasoning. Refrigerate steaks for two hours. On an outdoor propane grill on highest heat or a hot charcoal grill,cook steaks to medium doneness (8-10 minutes). Serve on a bed of sautéed mushrooms and side with baked potato.

Fillet and Shrimp
Serves 4

1 lb. of Ostrich Fillets
12 oz. Shrimp
1-1/3 cups rice
1-1/3 cups asparagus
Low Sodium Soy Sauce

Marinate fillets in soy sauce. Grill fillets over a charcoal grill at a very high tempurature until cooked rare to medium rare. Grill the shrimp. Serve over a bed of rice with asparagus spears on the side.

Stir Fry
Serves 4

1 lb. Ostrich Fajita Strips
2 sliced Green Peppers
1 sliced Red Pepper
2 medium White Onions, cut into large pieces
8 Tbsp. Low Sodium Soy Sauce
4 Cloves Shushed Garlic
dash of Ginger (dried)
4 Tbsp. Margarine
4 cups cooked rice

Marinate strips overnight in soy sauce, garlic, and ginger. Cook peppers and onions in a large skillet until partially cooked. Add meat, cooking until brown. Serve over a bed of rice.

Phili-Lite Cheese Steak
Serves 4

1 lb of Ostrich Steaks
2 Tbsp Olive Oil
1 Red Pepper
1 Yellow Pepper
1 Green Pepper
2 Onions
2 10″ loaves French or Italian Bread
4 slices Provolone cheese

Cut meat into thin strips ¼″ thick. Cut peppers and onions into ½″ thick strips. Sauté onions and peppers in olive oil on a hot griddle or sauté pan until tender (about 3 minutes). Grill meat strips 1 minute per side. Place cheese on bread. Add the meat strips, peppers, and onions.

Sweet & Sour Kabobs
Makes about 16 skewers

2 lbs. Ostrich Kabob Meat
2 Red Peppers
2 Green Peppers
1 Large can Pineapple Chunks
Yoshida’s Hawaiian Sweet and Sour Sauce
Wooden Skewers

Cut peppers into 1 inch squares. Skewer alternating meat, peppers, and pineapple. Brush sauce onto skewers and refrigerate for 2 hours. Place skewers on hot grill for 7 – 8 minutes. Baste with sauce, turn and cook 5 minutes longer.

French Dip
Serves 4

4 Ostrich Steaks (6 oz. each)
2 Loaves French Bread
1 Package Au Jus Gravy Mix
Cajun Seasoning Mix

Rub Steaks with Cajun seasoning mix just before grilling. Prepare Au Jus gravy mix as directed. Grill steaks to medium doneness. Cut steaks into thin strips (¼″ thick). Cut each bread loaf in half and slice horizontally. Place steak strips onto bread and pour gravy over sandwich or serve on the side for dipping.