Ostrich Carpaccio

February 20, 2020

Ostrich Carpaccio

A light, fresh, zero-carb plate that can be served as an impressive appetizer or a light meal.  An 8oz portion of any of our premium steaks or filets will work well for this recipe.

Ingredients 
8 oz ostrich steak (really, any cut will do)
2 oz high-quality parmesan cheese (a block, not grated)
1 tbsp truffle oil
1 tbsp olive oil
½ tbsp lemon juice
½ tbsp white wine vinegar
Pinch of salt
Pinch of black pepper
Small amount of fresh greens, such as arugula

Special kitchen tools
Food processor or blender
Very sharp knife… or a meat slicer, if you happen to have a commercial kitchen at home :)
Meat mallet
  
Preparation
Slightly thaw out your chosen cut of ostrich.  Using a partially frozen cut of meat will be easier to work with and much easier to slice thinly.

Slicing against the grain, using your very sharp knife or meat slicer, slice the ostrich filet as thinly as possible.  Place aside.

Place your sliced meat between 2 layers of plastic wrap (to avoid side splash) and GENTLY pound as thinly as possible without breaking the meat apart.

Then slice the parmesan cheese – thinly, just like the meat.

In your food processor or blender, emulsify the truffle oil, olive oil, lemon juice, white wine vinegar, and pinch of salt and pepper.  Blend until mixed well.

Lay thin slices of ostrich on a large, flat plate, along with your favorite greens, as a refreshing little side garnish. 

Drizzle your dressing over the ostrich and top with the sliced parmesan for a light, carb-free, delicious appetizer or main course.





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