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Ostrich Scaloppine with Green Peppercorns

Ostrich Scaloppine with Green Peppercorns is built on Dried Green Peppercorns, Salt, Freshly Ground Pepper, Unbleached Flour, and Olive Oil Or Canola Oil. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 lb
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Tablespoons butter.

2. 2

   When butter is bubbly, quickly saute meat three or four slices at a time.

3. 3

   Turn only once and cook until lightly browned, about a minute on each side.

4. 4

   Meat should be slightly pink inside.

5. 5

   Transfer to heated serving platter and keep warm.

6. 6

   In same skillet, add garlic and grappa.

7. 7

   Scrape up any particles clinging to bottom of skillet and reduce liquid to a slight tablespoon.

8. 8

   Add chicken stock and sage and reduce liquid slightly.

9. 9

   Off the heat whisk in butter a tablespoon at a time.

10. 10

    Taste and adjust seasonings with salt, pepper and lemon juice.

11. 11

    Stir in chopped parsley just before serving.

12. 12

    Pour a stream of sauce over ostrich scaloppine; garnish with parsley sprigs and green peppercorns.

13. 13

    Serve immediately.

14. 14

    Contributed to the FareShare Gazette by Claudia; 87 December 2005. www.fareshare.net