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LOCATION: Recipes >> Variety Meats >> Ostrich 04

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Ostrich Steaks with Shallots and Oyster Mushrooms
Yield: 2 servings

2 tablespoons vegetable oil
3 shallots, finely chopped
50 ml dry vermouth, or dry sherry, optional
150 ml fresh beef stock
100 ml double cream
salt and fresh ground black pepper
120 g mixed oyster mushrooms
2 140 g ostrich steaks
2 teaspoons fresh chives, chopped

Heat 1/2 tablespoon of the oil in a saucepan over a moderate heat.
Add the shallots and cook for 2-3 minutes until soft. Add the
vermouth or sherry, if using, and the stock. Reduce volume by half
which will take approximately 2 minutes. Add the cream and reduce
the liquid until it coats the back of a spoon. Add seasoning to
taste. Remove the sauce from the heat. Heat 1 tablespoon of the
oil in a frying pan and add the mushrooms. Cook lightly for 2-3
minutes so that they retain their shape and texture. Remove them
from the pan. Add the remaining oil to the pan, and, hen the oil
is hot, season the steaks with salt and freshly ground black pepper
and fry them for 2-3 minutes on each side. Aim to serve them rare
(don't overcook). Add the mushrooms to the sauce and reheat for
1-2 minutes over a low heat.

To serve, pour the sauce over the steaks and sprinkle with the


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