Ostrich with mushrooms and mustard shallot sauce

1 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 Fresh 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

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.

NOTES : from rec.food.recipe 4-96

Related recipes