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James Earl Jones' Glazed Ostrich Tenderloin

This James Earl Jones' Glazed Ostrich Tenderloin recipe uses Light Soy Sauce, Fresh Garlic Mince, Fresh Cracked Pepper, Canola Oil, and Garlic Infused Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 cup
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 4 tbsp
• 6 cup

Method (preview)

1. 1

   Marinate ostrich in soy sauce mixed with garlic, ginger, pepper and oil for up to 2 hours.

2. 2

   On a very hot grill with lid down, sear ostrich for 2 minutes on each side.

3. 3

   Ostrich will be almost cooked.

4. 4

   Remove and cool.

5. 5

   Slice ostrich into 1/4 ″ medallions.

6. 6

   Heat 2 tb garlic oil in a heavy non-stick saute pan over med-high heat until hot.

7. 7

   Arrange half of the medallions in the pan and immediately turn them, starting with the first one placed.

8. 8

   When all are turned, pour half the demi-glace over pan and remove ostrich to platter, cover loosely and place in warm oven.

9. 9

   Repeat with balance of medallions.

10. 10

    Serve immediately.