Game on!! While this is certainly not a staple recipe (or protein source!), it is definitely worth trying if you are an adventurous eater or just want to find some alternative protein sources. Ostrich is a bit more expensive than beef, but you can order it from specialty butchers, and luckily there are a few farms here in California that raise them!
1/2 tbsp coconut oil
1/4 lb mixed mushrooms
1/4 shallot, minced
2 cloves garlic, minced
Salt & Pepper
2 6oz ostrich fillets
1/4 cup beef stock
1 tbsp tomato paste
1 tbsp fresh parsley, chopped
Heat a large skillet over medium heat and add the coconut oil. Place the mushrooms in the pan and cook until lightly brown and tender. Add the shallots and garlic, then continue to cook for about two minutes. Season with salt and pepper. Remove from the pan.
Place the fillets in the hot pan, searing on each side for about 2 minutes.
Add the beef stock and tomato paste, scraping up any browned bits as you cook. Add the mushroom, garlic, and shallots back to the pan and heat through, about 4 minutes.
Serve the ostrich topped with mushrooms and garnish with parsley.
Nutrition Facts per 6oz fillet: 439 calories, 15g fat, 23.6g carbs, 51g protein