| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 8 | Servings | |
INGREDIENTS
| 4 | lb | Ostrich tenderloin; rinse; |
| 1/4 | c | Light soy sauce |
| 1 | tb | Fresh garlic; mince |
| 1 | tb | Fresh ginger; mince |
| 2 | tb | Fresh cracked pepper |
| 1 | tb | Canola oil |
| 4 | tb | Garlic-infused olive oil |
| 6 | c | Chicken stock; reduced to 1 |
| Demi glace |
INSTRUCTIONS
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 1/4" 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. Posted to MM-Recipes Digest V3 #276 Date: Wed, 9 Oct 1996 09:24:33 +0100 From: "femorgan" <femorgan@iol.ie>
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