LOCATION: Recipes >> Variety Meats >> Ostrich 02
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Ostrich 02
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Ostrich with Mushrooms and Mustard Shallot Sauce
4 ostrich medallions
2 oz. each Cepes, Morels, Shiitake, Mousseron and Coral mushrooms
2 shallots chopped
3 cloves garlic-mashed
1/4 cup white wine
2 tsp,fresh Thyme chopped
1/2 cup white wine
4 shallots finely chopped
1/2 fresh bay leaf
1 tablespoon fresh Thyme, chopped
1 tablespoon French Dijon mustard
1 cup venison demi-glace
1/2 cup creme fraiche
Saute shallots-add mushrooms. When mushrooms are almost done, add
garlic and wine. Reduce until almost dry.
Saute shallots in butter . Deglaze with pinot noir , add herbs and
Dijon. Add venison demi-glace and reduce by half. Whisk in creme
fraiche.
Season the medallion on both sides with salt and black pepper,
grill them (Best at rare to medium rare) Place sauteed mushrooms
in center of hot plate. Slice Ostrich and arrange around mushrooms.
Ladle sauce over meat.
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