OSTRICH ON THE HALF SHELL Recipe

Ostrich

Bake 2 or 3 pounds of ostrich meat (preferably from the loin area) and dice into cubes from slices already cut about 1 inch thick, being sure to slice against the grain of the muscle fibers. (Of course this is all done after you have chased this big Texas turkey all over creation and run him into a solid wall to break his long neck, then spent 3 hours trying to figure out how to hang and dress this mistake God made in the bird family.) Soak these chunks in sweet milk for about 15 to 20 minutes after you have poured about a half a palm of garlic powder, sprinkled with salt, and a generous shaking of black pepper (I prefer coarse ground). During the soaking, add 2 eggs that have been mushed up into a semi- froth and mix it all up real good. As
you are doing all this, you should have had a skillet on the stove about 1/2 full of Crisco, getting hot enough to splatter when a drop of water falls from the side of your iced tea glass into it. When this is done, fork the chunks of meat into a paper bag (smaller size) that has about 2 double handfuls of flour in it. You then use a long fork to stick the chunks out of the bag into the grease. (Don't be standing too close or cooking without a shirt on as I did.) Put all the skillet will hold without the grease spilling over the side and let it cook on all sides until golden brown or if you prefer, chocolate colored. Some onion sliced into the skillet while cooking adds a lot to the flavor (If you don't like onions - don't do it). When the chunks are done, remove from skillet onto paper towels to let the grease soak off while cooling. You then place these chunks of fried ostrich into a clean half of an ostrich egg which you and 12 other people ate earlier for breakfast. Thus Ostrich on the Half Shell or as my kids call it "Chunky Chicken Again?" Serve with hot rolls, beans, and cream gravy. This really is good eating!