Name: Ostrich with Mushrooms and Mustard Shallot Sauce
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 ts Fresh Thyme; chopped; 1/2 c White wine; 4 Shallots; finely chopped; 1/2 Fresh bay leaf; 1 tb Fresh Thyme; chopped; 1 tb French Dijon mustard; 1 c Venison demi-glace; 1/2 c Creme fraiche

Again, self-love can produce a love for God through a lack of conviction of sin. Some people have no sense of the vileness of sin, and no sense of God’s infinite and holy opposition to it. They think God has no higher standards than they have! So they get on well with him and feel a sort of love for him, but they are loving an imaginary God, not the real God. Then there are others whose self-love produces a sort of love for God simply because of the material blessings they have received from His providence. There is nothing spiritual in this either!

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
	French	New, Text, Import	1	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	ts	Fresh Thyme; chopped
1/2	c	White wine
4		Shallots; finely chopped
1/2		Fresh bay leaf
1	tb	Fresh Thyme; chopped
1	tb	French Dijon mustard
1	c	Venison demi-glace
1/2	c	Creme fraiche

INSTRUCTIONS

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

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