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James Earl Jones' Glazed Ostrich Tenderloin
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James Earl Jones' Glazed Ostrich Tenderloin
Category:
Poultry
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
311
Rating:
(
3.5
) by
2
users
Ingredients:
-----waldine van geffen vghc
4 lb 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
Instructions:
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.
Rate this recipe:
1
2
3
4
5
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