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Ostrich with Mushrooms and Mustard Shallot Sauce

4 Ostrich medallions
2 oz Each of Cepes, Morels, Shiitake, mousseron and 2 Shallots; chopped
3 Cloves garlic; mashed
1/4 c White wine
2 ts Fresh Thyme; chopped

Mustard Shallot Sauce
1/2 c White wine
4 Shallots; finely chopped
1/2 Fresh bay leaf
1 tb Fresh Thyme; chopped
1 tb French Dijon mustard
1 c Venison demi-glace
1/2 c Creme fraiche

MUSHROOM PREP: Saute shallots-add mushrooms. When mushrooms are almost done, add garlic and wine. Reduce until almost dry. MUSTARD SAUCE PREP: Saute shallots in butter . Deglaze with pinot noir , add herbs and Dijon. Add venison demi-glace and reduce by half. Whisk in creme fraiche. OSTRICH PREP: 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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