*  Exported from  MasterCook II  *

             Ostrich With Mushrooms And Mustard Shallot Sauce

Serving Size  : 1    Preparation Time :0:00
Categories    : New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Ostrich medallions
   2      Oz.Each       of Cepes, Morels, Shiitake, Mousseron and
   2                    shallots -- chopped
   3      Cloves        garlic -- mashed
     1/4  Cup           white wine
   2      Tsp           Fresh Thyme -- chopped

                        ---Mustard Shallot Sauce---
     1/2  Cup           white wine
   4                    shallots -- finely chopped
     1/2                fresh bay leaf
   1      tablespoon    fresh Thyme -- chopped
   1      tablespoon    French Dijon mustard
   1      cup           venison demi-glace
     1/2  cup           creme fraiche

MUSHROOM PREP:

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

MUSTARD SAUCE PREP:

Saute shallots in butter . Deglaze with pinot noir , add herbs and Dijon.
Add venison demi-glace and reduce by half. Whisk in creme fraiche.

OSTRICH PREP:

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. Slice Ostrich and arrange around mushrooms. Ladle sauce over meat.

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NOTES: from rec.food.recipe 4-96