Grilled Ostrich Fillets With Roasted Vegetables and Cannelli Beans


3 cups canned cannellini beans drained, rinsed well
1 to 2 garlic cloves, minced
3 plum tomatoes (9 oz), seeded, and thinly sliced lengthwi
4 ounces portobello mushrooms, thinly sliced
6 ounces sugar snap peas, strings removed
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh flat-leaf parsley
Freshly-ground black pepper to taste
4 prepackaged ostrich fillets (4 oz ea)


Preheat oven to 425 degrees. Spray a 9- by 13-inch baking pan with cooking spray.
Spread the beans in the bottom of the pan; sprinkle with minced garlic and stir. Top with sliced tomatoes, mushrooms, and sugar snap peas, placing each in a separate section on top. Sprinkle with vinegar and olive oil. Sprinkle with parsley and pepper.
Roast 18 to 20 minutes, stirring gently after 15 minutes, until the mushrooms are tender and sugar snap peas are crisp cooked.
While vegetables are roasting, spray the grill with cooking spray, and grill ostrich for 2 to 3 minutes per side, turning once. Grind fresh pepper over ostrich and let stand for 1 minute. Cut each fillet into thin slices.
To serve, divide the beans and vegetables on 4 dinner plates; place a fanned ostrich fillet in the center.




4.0 servings


Friday, December 10, 2010 - 1:02am


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