Recipe - Grilled Ostrich And Crocodile

1 One fourth pound Ostrich or emu medallions or
Partially frozen Perfect
Portion fillets; see * Note
One fourth cup Extravirgin olive oil
1 tablespoon Fresh lemon juice
1 teaspoon Chopped fresh rosemary
(or One half tspn dried rosemary)
3 Cloves Garlic
One half teaspoon Coarse salt
One fourth teaspoon Freshly ground black pepper

* Note: Perfect Portion fillets are precut into 1inchthick, 3ounce or
5ounce medallions. They are easier to slice when partially frozen.

Cut ostrich in 3/8inch horizontal slices; pat dry with paper towels. In
shallow dish, whisk together olive oil, lemon juice, rosemary, garlic, salt
and pepper. Put the ostrich slices in the marinade, turning them once to
coat both sides. Cover the dish with plastic wrap and refrigerate for 30 to
60 minutes. Heat the grill or broiler. Lightly grease the grill. Cook the
meat for 1 minute a side over medium heat or until the inside is still
slightly pink. Serve hot. Yields 4