Three Chimneys Inn
Bed and Breakfast and Restaurants

Durham, New Hampshire

Specialty Recipe

Grilled Ostrich Loin
with Swedish Lingonberries

Layne Thomas, Executive Chef

Ingredients:

Four 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 the bacon slice around each ostrich loin, sandwiching in the rosemary sprig. Skewer with a wooden toothpick. Sprinkle with salt and pepper. Sear the loin in a hot skillet and place in a 375 degree oven. Cook to medium, no more. Brown the shallots in the searing pan and add the lingonberry jelly and chicken glaze. After removing the ostrich loin from the oven at medium, remove the bacon and slice down into very thin strips. Top with lingonberry glaze.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)