| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Poultry | 4 | Servings |
INGREDIENTS
| 4 | Ostrich medallions | |
| 2 | oz | Each of Cepes, Morels |
| Shiitake Mousseron and | ||
| 2 | Shallots, chopped | |
| 3 | Cloves garlic, mashed | |
| 1/4 | c | White wine |
| 2 | t | Fresh thyme, chopped |
| 1/2 | c | White wine |
| 4 | Shallots, finely chopped | |
| 1/2 | Bay leaf | |
| 1 | T | Fresh thyme, chopped |
| 1 | T | French Dijon mustard |
| 1 | c | Venison demi-glace |
| 1/2 | c | Creme fraiche |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com> Date: Fri, 12 Apr 1996 09:06:31 -0700
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 551
Calories From Fat: 81
Total Fat: 9.2g
Cholesterol: 26.7mg
Sodium: 87.7mg
Potassium: 2061.8mg
Carbohydrates: 103.1g
Fiber: <1g
Sugar: <1g
Protein: 15.8g