Grilled Ostrich Filet

Grilled Ostrich Filet

with Bourbon Cherry Barbecue Sauce

Serves 4

The sweet dried cherries along with the bite of the tangy Barbecue sauce are the perfect

compliment to the smoky bourbon. Together they combine for a great pairing with the ostrich.

• 4-8oz Ostrich Filet of Steak

• 1 small onion peeled/diced

• 2 small shallot peeled/diced

• 3 cups pureed peeled tomato

• 1 cup sun dried Bing cherry

• 1 cup dark brown sugar

• ¼ cup cider vinegar

• ¼ cup lemon juice

• ¼ cup bourbon

• 1 dash Tabasco smoked chipolte sauce

Preheat grill or cast iron skillet

1. Sautee onion and shallot in clarified butter for 2 minutes until translucent, add cherries and sauté one additional minute

2. Remove saucepan from heat and add Bourbon, vinegar, lemon juice, tomato and brown sugar, return to heat and simmer for 15 minutes.

3. Add Tabasco and adjust seasonings if necessary

4. Grill ostrich three minutes per side turning ¼ of a turn after 1 ½ min. Flip and repeat.

5. Allow ostrich to rest one minute, season with salt and pepper. Dress with sauce.

Recipe by Chef Jeff Girard