Ostrich alla Romana

Yo yo yo paleo pals!!! Here is another deceivingly simple yet totally paleolicious recipe from our good Bud Sonny D\’angelo at D\’angelo Brothers butcher shop here in Philly (http://www.dangelobros.com/). Sonny\’s shop is one of the best, and his recipes are too. Here we use ostrich, in Sonny\’s words: \”A lot of fun and many fine parties can be had with all kinds of wild game, but nothing seems to grab people like the so-called exotic animals.\”

Recipe
– 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

Romanesque paleo mouth party!!

*Note: In the pic, I didn\’t have toothpicks and had to roll the steaks with twine, which works just as well!!
[ingredients]

yield:
servings:2
prep time:
cook time:2 min
ready in:
Ingredients
  • 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

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