146. BACON-WRAPPED GRILLED OSTRICH LOIN

for Elizabeth Sanger


4 8-ounce pieces ostrich loin
4 ounces bacon
Salt and pepper to taste
4 ounces lingonberry jelly
4 ounces chicken glaze
3 ounces minced shallots
4 sprigs rosemary

Wrap a bacon slice around each ostrich loin, sandwiching in the rosemary twig. Skewer with a wood toothpick. Sprinkle with salt and pepper.

Sear the loin off in a hot skillet, then place into a 375 degree oven. Cook until medium, no more.

Brown off the shallots in the searing pan and add the lingonberry jelly and chicken glaze.

After removing the loins from the oven, remove the bacon and slice loins down into very thin strips.

Top with lingonberry glaze.


courtesy of: Three Chimneys Inn, Durham, New Hampshire