Ostrich With Mushrooms And Mustard Shallot Sauce

* Exported from MasterCook II *

Ostrich With Mushrooms And Mustard Shallot Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Ostrich medallions
2 Oz.Each of Cepes, Morels, Shiitake, Mousseron and
2 shallots -- chopped
3 Cloves garlic -- mashed
1/4 Cup white wine
2 Tsp Fresh Thyme -- chopped
---Mustard Shallot Sauce---
1/2 Cup white wine
4 shallots -- finely chopped
1/2 fresh bay leaf
1 tablespoon fresh Thyme -- chopped
1 tablespoon French Dijon mustard
1 cup venison demi-glace
1/2 cup creme fraiche

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.

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NOTES : from rec.food.recipe 4-96