James earl jones' glazed ostrich tenderloin2
Yield: 8 Servings W
Ingredients:
- 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
Instructions:
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
