Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!howland.erols.net!netnews.com!newsfeed.wirehub.nl!news-xfer.siscom.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: adougall@netscape.net Newsgroups: rec.food.recipes Subject: Smoked Ostrich Capriccio with Truffle Oil Followup-To: rec.food.cooking Date: 18 May 2000 16:50:12 GMT Organization: Deja.com - Before you buy. Lines: 36 Approved: phill@rt66.com Message-ID: <8fubtt$8em$1@nnrp1.deja.com> Reply-To: adougall@netscape.net NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:41960 Smoked Ostrich Carpaccio with Truffle Oil Ostrich is farmed throughout Scotland and England. Its an excellent meat and like kangaroo is low in cholesterol and fat. Unfortunately the ostrich industry is presently suffering, as the meat has not had the popularity that farmers and investors were hoping for. The meat like kangaroo is becoming harder and harder to purchase as more supermarkets and butchers fail to supply it to the public. The meat has a flavour similar to venison and is tender. I purchased my smoked ostrich from the recent farmers market. If you are unable to find smoked ostrich, smoked venison makes a great substitute. Carpaccio: 300-350g smoked ostrich or venison slices 2 tsp truffle oil 20g pine nuts toasted 2 Tbsp. Parmesan shavings Freshly ground black pepper Lay the ostrich slices in a single layer around each plate. Scatter the pine nuts and Parmesan shavings over the carpaccio and drizzle over the truffle oil. Serve the capriccio with a generous grind of black pepper 4 Portions >From http://www.bareingredients.com Free recipes, cooking tips and articles, food news, competitions and more ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.