James earl jones' glazed ostrich tenderloin2

8 Servings

Ingredients

Quantity Ingredient
Waldine van geffen vghc
4 pounds Ostrich tenderloin -- rinse;
¼ cup Light soy sauce
1 tablespoon Fresh garlic -- mince
1 tablespoon Fresh ginger -- mince
2 tablespoons Fresh cracked pepper
1 tablespoon Canola oil
4 tablespoons Garlic-infused olive oil
6 cups Chicken stock -- reduced to
Demi glace

Directions

Marinate ostrich in soy sauce mixed with garlic, ginger, pepper and oil for up to 2 hours. On a very hot grill with lid down, sear ostrich for 2 minutes on each side. Ostrich will be almost cooked.

Remove and cool. Slice ostrich into ¼" medallions. Heat 2 tb garlic oil in a heavy non-stick saute pan over med-high heat until hot.

Arrange half of the medallions in the pan and immediately turn them, starting with the first one placed. When all are turned, pour half the demi-glace over pan and remove ostrich to platter, cover loosely and place in warm oven. Repeat with balance of medallions. Serve immediately.

Recipe By :

From: Jean@... (Jean Denndate: 16 Apr 1996 21:37:58 Gmt

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