1 tablespoon cumin seed
1 tablespoon fennel seeds
2 teaspoons black peppercorns
2 teaspoons white peppercorns
2 garlic cloves, minced
2 4-ounce ostrich tenderloin (120 g each)
1 tablespoon olive oil
salt, to taste
Servings: 2
1. Grind the cumin, fennel and peppercorns together in a spice grinder. Combine the ground spices with the garlic.
2. Brush the tenderloin with the olive oil, coat with the spice mixture and season lightly with salt.
3. Cook the ostrich under a broiler to the desired degree of doneness.
4. Remove from the broiler and slice into thin pieces for service.
1 tablespoon fennel seeds
2 teaspoons black peppercorns
2 teaspoons white peppercorns
2 garlic cloves, minced
2 4-ounce ostrich tenderloin (120 g each)
1 tablespoon olive oil
salt, to taste
Servings: 2
1. Grind the cumin, fennel and peppercorns together in a spice grinder. Combine the ground spices with the garlic.
2. Brush the tenderloin with the olive oil, coat with the spice mixture and season lightly with salt.
3. Cook the ostrich under a broiler to the desired degree of doneness.
4. Remove from the broiler and slice into thin pieces for service.
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