James Earl Jones Glazed Ostrich Tenderloin Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
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4 lbs: Ostrich tenderloin, rinse; p
1/4 cup: Light soy sauce,
1 tbsp: Fresh garlic, mince
1 tbsp: Fresh ginger, mince
2 tbsp: Fresh cracked pepper,
1 tbsp: Canola oil,
4 tbsp: Garlic-infused olive oil,
6 cup: Chicken stock, reduced to 1
Demi glace,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp