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Ostrich Steak with Vanilla
1 1/2 tb Pumpkin seeds
1/2 ts Coriander seeds
1/2 Inch of cinnamon stick
1/4 ts Black peppercorns
3 cl Garlic
2 ts Sugar
1 ts Salt
3 tb Dark roasted coffee; freshly ground
3 Ostrich or Rhea steaks; 8 oz each
2 tb Butter; unsalted
3 tb Shallots; chopped
1/2 c Mushrooms; sliced
3 c Chicken broth
3/4 Piece vanilla bean; split lengthwise *OR* 2 Tsp vanilla extract
1/2 c Half-and-half
Place pumpkin and coriander seeds, cinnamon and peppercorns in a shallow baking pan and bake in a preheated 350-degree oven until the pumpkin seeds release their oils and turn light brown. Remove and grind in a food processor, blender or mortar and pestle with remaining rub ingredients. Grind to a fine powder.
Rub the mixture onto steaks and refrigerate 2 to 4 hours.
Thirty minutes before serving, melt butter in a 1 1/2 quart sauce pan. Add shallots and garlic and stir over medium-high heat until shallots wilt about 10 minutes. Add stock and vanilla bean and bring to a boil over high heat. Continue to boil the mixture until it is reduced to 2 cups. Strain sauce, removing vanilla bean. Split bean in half and scrape seeds into the reduced stock.
Meanwhile, prepare the grill with high heat. Place steaks over coals and grill on two sides until rare, medium rare or as desired.(For a 3/4-inch rare steak, about 3 minute per side. Check often. Because the meat is low in fat, it cooks and toughens very quickly). Ostrich meat toughens quickly and is best cooked no longer than necessary.
Add hslf-and-half and cook over medium-high heat until sauce is warm. Remove and serve with steak.
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