Be inspired by β™₯ Ostrich Fillets With Clemengold Juice

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Ostrich Fillets With Clemengold Juice — 30 Comments

  1. Wonderful, Tandy!! But I still don’t receive any updates,although (I think) I am a subscriber to your blog?!!

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    • First check when you are on my blog whether the link at the top says follow or unfollow. If it says unfollow, you are following me. Then, go to the little W at the top left of your dashboard and then click read blogs. Then you need to edit list – and you can choose to get my updates via email by changing the never option πŸ™‚

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  2. I wish I’d taken some photos, the way the two of you were working together; it was almost like dancing. And the setting, those mountains … quite Zen really. *hearts to both of you, and my precious pups of course*

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    • thank you Cindy – the pups are giving kisses back πŸ™‚

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  3. Tandy, I’ve never had an ostrich fillet, nor our Aussie equivalent, which I guess would be an emu fillet. I didn’t even know they were palatable, but your dish sounds superb. I’m glad you and Dave don’t have anything to fight about.. πŸ™‚

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    • I don’t recall ever seeing emu on a menu in Australia, have you ever tried kangaroo?

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  4. I can’t believe this is the first time I’ve ever heard of Ostrich Fillets before. I agree with another commenter.. this dish definitely looks exotic. Wonderful job

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    • Thanks Kay, there are a lot of ostrich farms in the area where we live πŸ™‚

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  5. Simple but delicious!
    Good for you (the no fighting and the supper) πŸ˜‰

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    • fighting takes up to much energy πŸ™‚

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  6. I’ve never eaten ostrich (scares me a bit, not too sure why), but you make it look pretty dang delicious! I doubt I could even find it in the markets here though.

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    • some ingredients we are not familiar with tend to have that tendency!

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  7. wow.. cannot say I’ve ever had ostrich, or even seen it available by me! How fascinating…and love your relationship cooking with Dave!!

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    • we do everything together πŸ™‚

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  8. Have only tried ostrich once in London and I loved it – this looks delicious. And we have a kitchen/dining room/living room all in one – through choice. Works for us, like one big family room!

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    • that is the same as what we are building as we love the open space πŸ™‚

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  9. Seeing your ostrich recipes is always so interesting–it seems like such an exotic food!

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    • I suppose it is quite exotic even for us where we farm the animals πŸ™‚

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  10. This looks so tasty! I think I need some ostrich asap! πŸ™‚
    -Jen

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    • let me know if you find some Jen πŸ™‚

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  11. You know, we do have Ostrich farms here but I have no idea where they sell the meat. I’ve read that it’s much healthier than other red meats and I’d like to try this – especially with a super easy recipe like you’ve given us. Off to do some research…

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    • please share if you do find where they sell the meat as I am sure there are other bloggers out there who would shop for ostrich πŸ™‚

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  12. Oh to have easy access to ostrich!

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    • that is what I say about most of the foods you get!

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  13. Sounds interesting – does that solve the problem of fillets being rather dry and tough? There have only been a few occasions where I have found ostrich prepared in a way that doesn’t simply leave it as a dish inferior to other poultry.

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    • You have to not overcook them otherwise they are awful! And this way seemed to work πŸ™‚

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  14. Pete and I generally don’t share the kitchen – its either one of us in there alone. Fabulous quick easy and mouthwatering supper Tandy.
    πŸ™‚ Mandy

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    • I love cooking with Dave, but some nights I need to do it alone πŸ™‚

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  15. Sounds good, but ostriches are scarce on the ground in the Vendee!

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    • In a sense you are lucky- they can be quite vicious πŸ™‚

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