• 2 thin 8oz. Ostrich tenderloins
  • 2 slices Prosciutto (medium thin)
  • 4 sage leaves (fresh)
  • 3 Tbsp lard
  • 1/2 cup white wine (optional)
  • S&P

Preparation

Pound the steaks thin

Salt and pepper them on one side

Lay a slice of prosciutto and 2 fresh sage leaves on each

Fold over and make a small packet and secure them with a toothpick

Heat 2 tbsp lard (or other fat) in a large frying pan and saute them on both sides for around 2 minutes on each side

Season with salt and pepper, and pour in the wine and reduce the heat

Add the rest of the lard (or other fat). Pour this over the cutlets and serve

 

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