| 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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