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Ostrich Steak W/ Vanilla

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CATEGORY CUISINE TAG YIELD
Meats, Grains American Poultry 6 Servings

INGREDIENTS

1 1/2 tb Pumpkin seeds
1/2 ts Coriander seeds
1/2 Inch of cinnamon stick
1/4 ts Black peppercorns
3 cl Garlic
2 ts Sugar
1 ts Salt
3 tb Dark roasted coffee; freshly
. ground
3 Ostrich or Rhea steaks;
. 8oz each
2 tb Butter; unsalted
3 tb Shallots; chopped
1/2 c Mushrooms; sliced
3 c Chicken broth
3/4 Piece vanilla bean; split
. lengthwise
. *OR*
. 2 Tsp vanilla extract
1/2 c Half-and-half

INSTRUCTIONS

SEASONING RUB
MEAT
SAUCE
1. Place pumpkin and coriander seeds, cinnamon and peppercorns in a shallow
baking pan and bake in a preheated 350-degree oven until the pumpkin seeds
release their oils and turn light brown. Remove and grind in a food
processor, blender or mortar and pestle with remaining rub ingredients.
Grind to a fine powder.
2. Rub the mixture onto steaks and refrigerate 2 to 4 hours.
3. Thirty minutes before serving, melt butter in a 1 1/2 quart sauce pan.
Add shallots and garlic and stir over medium-high heat until shallots wilt
about 10 minutes. Add stock and vanilla bean and bring to a boil over high
heat. Continue to boil the mixture until it is reduced to 2 cups. Strain
sauce, removing vanilla bean. Split bean in half and scrape seeds into the
reduced stock.
4. Meanwhile, prepare the grill with high heat. Place steaks over coals and
grill on two sides until rare, medium rare or as desired.(For a 3/4-inch
rare steak, about 3 minute per side. Check often. Because the meat is low
in fat, it cooks and toughens very quickly). Ostrich meat toughens quickly
and is best cooked no longer than necessary.
5. Add hslf-and-half and cook over medium-high heat until sauce is warm.
Remove and serve with steak.
Adapted from American Game Cooking by John Ash and Sid Goldstein
Nutritional Information: per serving: 240 calories, 10g fat, 28g protein,
9g carbohydrates, 71mg cholesterol, 917mg sodium, 1g dietary fiber
Percentage of calories from fat  88%
**  Chicago Sun Times - Food section - 29 November 1995  **
Scanned and formatted for you by  The WEE Scot  --  paul macGregor
From: Ed Karsten                      Date: 06-01-96
Posted to MM-Recipes Digest V3 #276
Date: Tue, 8 Oct 1996 18:38:37 -0400
From: BobbieB1@aol.com

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