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Meat RecipesOstrich & Emu >  Ostrich Orzo



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Serves 4 - 6


    • 1 lb. Florida ostrich or emu fajita strips or skirt steak sliced then cut into 1" lengths
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 small Florida onion, chopped
    • 1 small green or red pepper, chopped
    • 1 cup Orzo, uncooked (rice-shaped pasta)
    • 2 teaspoons chopped Florida garlic
    • 1/4 cup red wine
    • 2 cups chicken or beef broth


Season meat with salt and pepper.

Spray a non-stick skillet and add meat, stirring constantly until meat is just brown.

Remove meat from pan and add onion, green pepper and garlic.

Stir mixture for 2 - 3 minutes; do not let garlic brown.

Remove vegetable mixture from pan and combine with meat in a 1 1/2 quart covered casserole dish.

Add wine to pan; return to heat and stir to remove all residue from the skillet.

Pour wine with remaining ingredients into dish and bake in a 350 degree oven for 30 minutes or until orzo is soft.

Florida Department of Agriculture and Consumer Services


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