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| Home -> [Asian, Chinese, Ethnic, Glaze, Poultry] -> [Glazed ostrich tenderloin Recipe] |
Glazed ostrich tenderloin
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Asian, Chinese, Ethnic, Glaze, Poultry |
Rating: |
0 |
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Ingredients:
| | WALDINE VAN GEFFEN VGHC | | 1/4
| cup | Light soy sauce | | 1
| tbsp | Fresh ginger, mince | | 1
| tbsp | Canola oil | | 6
| cup | Chicken stock, reduced to 1 | | 4
| lbs | Ostrich tenderloin, rinse, p | | 1
| tbsp | Fresh garlic, mince | | 2
| tbsp | Fresh cracked pepper | | 4
| tbsp | Garlic-infused olive oil | | | Demi glace |
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Procedures:
| 1 | Marinate ostrich in soy sauce mixed with garlic, ginger, pepper and oil for up to 2 hours. | | 2 | On a very hot grill with lid down, sear ostrich for 2 minutes on each side. | | 3 | Ostrich will be almost cooked. | | 4 | Remove and cool. | | 5 | Slice ostrich into ? medallions. | | 6 | Heat 2 tb garlic oil in a heavy non-stick saute pan over med-high heat until hot. | | 7 | Arrange half of the medallions in the pan and immediately turn them, starting with the first one placed. | | 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 | Repeat with balance of medallions. | | 10 | Serve immediately. |
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