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Title: James Earl Jones' Glazed Ostrich Tenderloin3
Categories: Celebrity Chicken Dip Pork Lowfat
Yield: 8 Servings
Waldine van geffen vghc | ||
4 | lb | Ostrich tenderloin -- rinse; |
1/4 | c | Light soy sauce |
1 | tb | Fresh garlic -- mince |
1 | tb | Fresh ginger -- mince |
2 | tb | Fresh cracked pepper |
1 | tb | Canola oil |
4 | tb | Garlic-infused olive oil |
6 | c | Chicken stock -- reduced to |
Demi glace |
Marinate ostrich in soy sauce mixed with garlic, ginger, pepper and oil for up to 2 hours. On a very hot grill with lid down, sear ostrich for 2 minutes on each side. Ostrich will be almost cooked. Remove and cool. Slice ostrich into 1/4" medallions. Heat 2 tb garlic oil in a heavy non-stick saute pan over med-high heat until hot. Arrange half of the medallions in the pan and immediately turn them, starting with the first one placed. When all are turned, pour half the demi-glace over pan and remove ostrich to platter, cover loosely and place in warm oven. Repeat with balance of medallions. Serve immediately.
Recipe By :
From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt
By dburns@synapse.net (Dave Burnside ) on Apr 17, 1997
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