Ostrich w/mushrooms and mustard shallot sa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ostrich medallions | |
| 2 | ounces | Each of Cepes; Morels, Shiitake; Mousseron and |
| 2 | Shallots; chopped | |
| 3 | Cloves garlic; mashed | |
| ¼ | cup | White wine |
| 2 | teaspoons | Fresh thyme; chopped |
| ½ | cup | White wine |
| 4 | Shallots; finely chopped | |
| ½ | Bay leaf | |
| 1 | tablespoon | Fresh thyme; chopped |
| 1 | tablespoon | French Dijon mustard |
| 1 | cup | Venison demi-glace |
| ½ | cup | Creme fraiche |
Directions
MUSTARD SHALLOT SAUCE
From: Gerald Edgerton <jerrye@...> Date: Fri, 12 Apr 1996 09:06:31 -0700
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