Licorice-Dusted Ostrich Loin with Farro and Figs

Staff Writer
Licorice-Dusted Ostrich Loin with Farro and Figs
Licorice-Dusted Ostrich Loin with Farro and Figs
Tramonto Steak & Seafood

Licorice-Dusted Ostrich Loin with Farro and Figs

This item is on the menu seasonally at Tramonto's Steak & Seafood located in Wheeling, Ill. Ostrich is a lean source of meat and tastes similar to beef. It has less total fat and saturated fat than skinless chicken breast, and is similarly low in cholesterol.

Click here to see Best Ostrich Recipes.

4
Servings
1597
Calories Per Serving
Deliver Ingredients

Ingredients

For the sauce

  • 8 dried figs, halved
  • 3 Cups red wine
  • 2 Tablespoons honey
  • Juice of 1 orange
  • 1 sprig thyme

For the farro

  • 1/2 Cup olive oil
  • 2 shallots, sliced thinly
  • 1 Tablespoon butter
  • 2 Cups dried farro
  • 1 Tablespoon kosher salt
  • 1 bay leaf
  • 1 gallon chicken stock

For the ostrich

  • 1 Tablespoon star anise
  • 1 Tablespoon anise seeds
  • 1 Tablespoon fennel seeds
  • 1 licorice stick, chopped into small pieces
  • 1/2 Tablespoon whole coriander seeds
  • 2 1/2 Pounds ostrich loin
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 Tablespoons olive oil
  • 1 Teaspoon unsalted butter
  • 1 Teaspoon orange zest

Directions

For the sauce

Place the figs in a small saucepot, add the wine, and soak overnight. The following day, remove the figs from the wine and reserve for serving. Add the honey, orange juice, and thyme and begin to reduce the mixture by 2/3 over low heat — it should become a light glaze. Set aside.

For the farro

Heat the olive oil in a medium-sized saucepot over medium heat. Add the shallots. Cook just until translucent, then add the butter and wait for it to foam. Add the farro and kosher salt. 

Stir the farro until it begins to toast. (The color will slightly deepen and a heavy nutty aroma will begin seeping from the pot.) Stir the farro vigorously so it will not stick. Once fully toasted, add the bay leaf and chicken stock and bring to a simmer.

Reduce the heat to low and cook the farro, stirring often, until there is not much bite left, about 30 minutes. Once cooked, remove from the heat and set aside.

For the ostrich

Preheat the oven to 350 degrees.

In a small skillet, toast all of the spices over low heat until they begin to emit a heavy odor. Then, place them into a clean coffee grinder and grind into a fine powder. Season the ostrich loin with salt and pepper, to taste, then generously rub the spice mix into the meat.

Heat a sauté pan over very high heat. Add the olive oil and allow it to smoke. Then, add the ostrich loin to the pan. The spices will begin to smoke so turn the loin often, allowing each side to get dark brown and seared.

Transfer the loin to a baking sheet and place in the oven until the internal temperature has reached 130 degrees, for 10-15 minutes (medium-rare). Remove from the oven and let rest for at least 8 minutes. 

Divide the cooked farro among 4 plates. Slice the ostrich into ¼-inch-thick slices and arrange between 5 and 6 slices on top of the farro on each plate. Place the figs back into the glaze and add the butter.

Stir the butter into the sauce, add the orange zest, place 2 fig halves on each plate, and drizzle the glaze around. Serve immediately.

Rice Shopping Tip

Rice is enjoyed in almost all cuisines and is readily available globally. For a simple side dish to any meat or vegetable entrée, rice is a great complement.

Rice Cooking Tip

Be sure you are using the correct type of rice needed to obtain the result you are looking for. Long grain rice stays fluffy and individual while shorter grain rice is starchier. Also, rinse all rice before use.

Rice Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.

Nutritional Facts

Total Fat
62g
95%
Sugar
53g
N/A
Saturated Fat
14g
70%
Cholesterol
266mg
89%
Protein
103g
100%
Carbs
143g
48%
Vitamin A
57µg
6%
Vitamin B12
14µg
100%
Vitamin B6
3mg
100%
Vitamin C
27mg
45%
Vitamin E
7mg
34%
Vitamin K
39µg
49%
Calcium
212mg
21%
Fiber
17g
67%
Folate (food)
139µg
N/A
Folate equivalent (total)
139µg
35%
Iron
24mg
100%
Magnesium
283mg
71%
Monounsaturated
36g
N/A
Niacin (B3)
36mg
100%
Phosphorus
1329mg
100%
Polyunsaturated
9g
N/A
Potassium
2951mg
84%
Riboflavin (B2)
2mg
100%
Sodium
3880mg
100%
Sugars, added
9g
N/A
Thiamin (B1)
1mg
90%
Trans
0.2g
N/A
Zinc
16mg
100%

Around the Web