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Ostrich With Mushrooms And Mustard Shallot Sauce

Ostrich With Mushrooms And Mustard Shallot Sauce is built on Ostrich Medallions, Each Of Cepes Morels Shiitake Mousseron, Shallots, Garlic, and White Wine. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4
• 2
• 2
• 3 clove
• 1/4 cup
• 2 tsp
• 1/2 cup
• 4
• 1/2
• 1 tbsp
• 1 tbsp
• 1 cup
• 1/2 cup
• Mushroom Prep

Method (preview)

1. 1

   Saute shallots-add mushrooms. When mushrooms are almost done, add garlic and wine. Reduce until almost dry.

2. 2

   Saute shallots in butter. Deglaze with pinot noir, add herbs and Dijon.

3. 3

   Add venison demi-glace and reduce by half. Whisk in creme fraiche.

4. 4

   Season the medallion on both sides with salt and black pepper, grill them (Best at rare to medium rare) Place sauteed mushrooms in center of hot plate.

5. 5

   Slice Ostrich and arrange around mushrooms.

6. 6

   Ladle sauce over meat.

7. 7

   NOTES: from rec.food.recipe 4-96