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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
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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