Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Ostrich tenderloin; rinse; |
| ¼ cup | Light soy sauce |
| 1 tablespoon | Fresh garlic; mince |
| 1 tablespoon | Fresh ginger; mince |
| 2 tablespoons | Fresh cracked pepper |
| 1 tablespoon | Canola oil |
| 4 tablespoons | Garlic-infused olive oil |
| 6 cups | Chicken stock; reduced to 1 |
| \N \N | 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 ¼" 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.