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Ostrich Steaks with Shallots and Oyster Mushrooms

2 tb Vegetable oil
3 Shallots; finely chopped
50 ml Dry vermouth; (optional) (2 fl oz)
1/2 284 ml; (10fl oz) fresh beef stock
100 ml Double cream; (3 1/2fl oz)
Salt and freshly ground black pepper
120 g Mixed oyster mushrooms; (4 oz)
280 g Pack of 2 ostrich steaks
2 ts Freshly chopped chives


xx Heat 1/2 tablespoon of the oil in a saucepan on a moderate heat. Add the shallots and cook for 2-3 minutes until soft. Add the vermouth and reduce its volume by half, this 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 when the oil is hot , season the steaks with salt and freshly ground black pepper and fry them for 2-3 minutes on each side, a little longer if you prefer your steaks well done.

Add the mushrooms to the sauce and reheat the sauce for 1-2 minutes over a low heat with the mushrooms.

To serve pour the sauce over the stalks and sprinkle with the chives.


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