Ostrich With Mushrooms And Mustard Shallot Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Import, New, Text | 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 | t | Fresh Thyme, chopped |
| 1/2 | c | White wine |
| 4 | Shallots, finely chopped | |
| 1/2 | Fresh bay leaf | |
| 1 | T | Fresh Thyme, chopped |
| 1 | T | French Dijon mustard |
| 1 | c | Venison demi-glace |
| 1/2 | c | Creme fraiche |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 2204
Calories From Fat: 325
Total Fat: 37g
Cholesterol: 107mg
Sodium: 350.9mg
Potassium: 8247.1mg
Carbohydrates: 412.5g
Fiber: 2.6g
Sugar: 1.8g
Protein: 63.2g