Herb Marinated Ostrich

1. Combine marinade ingredients in plastic bag; add meat, turning to coat. Close bag securely and marinate in refrigerator one hour, turning occasionally.

2. Preheat oven broiler.

3. Remove meat from marinade; discard marinade.

4. Place meat on rack in broiler pan so that surface of meat is three to four inches from heat. Broil 12 to 16 minutes per side for medium-rare to medium doneness.

5. Carve into slices and serve.

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Nutrient	Quantity
Total fats	29.3965 g
Protein	90.8649 g
Carbohydrates	18.197 g
Energy	733.6126 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2895 g
Water	426.5486 g
Aspartic acid	0.0611 g
Calcium, Ca	581.3285 mg
Lutein + zeaxanthin	6.581 g
Fiber, total dietary	0.5893 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	3.99 g
Niacin	5.0671 mg
Vitamin A, RAE	137.5518 g
Arginine	0.0587 g
Riboflavin	0.6928 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.0844 g
Glutamic acid	0.0877 g
Sodium, Na	330.2534 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4083 g
Total lipid (fat)	29.3965 g
Manganese, Mn	0.4084 mg
Fructose	6.2756 g
Proline	0.0259 g
Fatty acids, total saturated 16:0	3.4861 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	0.0002 g
Choline, total	296.8502 mg
Sugars, total	12.7999 g
Serine	0.022 g
Fatty acids, total saturated 10:0	0.0008 g
Fatty acids, total saturated 18:0	0.6918 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.6552 mg
Selenium, Se	77.4236 g
Ash	5.9536 g
Fatty acids, total saturated 18:1 undifferentiated	19.5905 g
Pantothenic acid	0.0736 mg
Phenylalanine	0.0221 g
Copper, Cu	1.1987 mg
Betaine	0.1294 mg
Thiamin	0.5625 mg
Retinol	136.0003 g
Methionine	0.008 g
Iron, Fe	7.4226 mg
Carbohydrate, by difference	18.197 g
Phosphorus, P	847.5349 mg
Folate, total	69.3772 g
Tocopherol, gamma	0.2995 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.23 g
Alanine	0.0198 g
Cholesterol	226.6672 mg
Valine	0.0324 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	2.8166 g
Glycine	0.0235 g
Carotene, alpha	0.138 g
Glucose (dextrose)	6.4373 g
Fatty acids, total saturated 14:0	0.0104 g
Zinc, Zn	4.7215 mg
Isoleucine	0.0238 g
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	3.6523 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.04 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	485.2439 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	69.3772 g
Tryptophan	0.0067 g
Vitamin C, total ascorbic acid	2.8373 mg
Phytosterols	61.102 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0133 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	18.7343 g
Fatty acids, total saturated	4.3516 g
Histidine	0.012 g
Fatty acids, total monounsaturated	20.1177 g
Threonine	0.0173 g
Folate, food	69.3772 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	6.16 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	105.7319 mg
Lysine	0.0272 g
Potassium, K	1193.1855 mg
Cystine	0.0074 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 tablespoon	12.665	2.8101	0.0425
Olive oil	0 cup	238.68	0	27
Balsamic vinegar	0.33 cup	74.8	14.4755	0
Rosemary	0.5 tablespoon	1.1135	0.176	0.0498
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
thyme leave	0.5 tablespoon	403.4676	0	2.2667