James earl jones' glazed ostrich tenderloin

Yield: 8 Servings

Measure Ingredient
\N \N -----waldine van geffen vghc
4 pounds Ostrich tenderloin; rinse; p
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.

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