| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Celebrity, Chicken |
8 |
Servings |
INGREDIENTS
|
|
—–waldine van geffen vghc |
| 4 |
lb |
Ostrich tenderloin; rinse; p |
| 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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