Ostrich with Mushrooms and Mustard Shallot Sauce

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Ostrich with Mushrooms and Mustard Shallot Sauce Ingredients

4 Ostrich medallions	1/2 c White wine
2 oz Each of Cepes,	4 Shallots; finely chopped
Mousseron and	1/2 Fresh bay leaf
2 Shallots; chopped	1 tb Fresh Thyme; chopped
3 Cloves garlic; mashed	1 tb French Dijon mustard
1/4 c White wine	1 c Venison demi-glace
2 ts Fresh Thyme; chopped	1/2 c Creme fraiche
MUSTARD SHALLOT SAUCE

Instructions for Ostrich with Mushrooms and 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

Main Ingredient: MushroomsCuisine: Uncategorized

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