Blackwing Recipe

Ostrich Scaloppine

Servings: 6 to 8

Cooking Time: 45 mins

Difficulty: easy

Meal: breakfast


  • 2 pounds ostrich, fan or other tender cut, partially frozen for easy slicing
  • 1 tbls. dried green peppercorns, coarsely ground
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 tsp. dried sage or 1 1/2 tst fresh, chopped sage
  • 2 large garlic cloves, finely minced
  • 2 tbls. butter
  • 2 tbls. olive or Canola oil
  • 1/2 cup unbleached flour
  • 1/4 cup grappa (or brandy)
  • 1/2 cup chicken stock
  • 3 tbls. butter
  • 1/2 tst. lemon juice
  • 1 1/2 tbls. minced fresh parsley

Preparation: 1. Slice meat 1/4" thick and place one slice at a time between sheets of plastic wrap. Pound evenly with a flat meat mallet to thickness of 1/8". Sprinkle generously with coarsely ground green peppercorns, salt and pepper and pound in lightly. Dip meat slices in flour to coat both sides evenly and gently shake off all excess flour. 2. Heat a large nonstick skillet over medium-high heat. Add oil and two tablespoons butter. When butter is bubbly, quickly saute.