Grilled Ostrich with Wild Mushrooms in a Mustard Shallot Sauce

Because of its low fat content, ostrich cooks faster than other meat products. Steaks and whole muscles should be cooked medium rare to medium (140°-160°). Cooking ostrich to well done is not recommended.

4 6-ounce ostrich tenderloins
Wild Mushroom Ingredients
2 oz each: cépes, morels, wild shiitake,
mousseron and coral mushrooms (recomendations only - replace with whatever wild mushrooms you can find at your local market place)
2 shallots, chopped
3 cloves garlic, mashed
¼ cup white wine
2 tsp. fresh thyme, chopped

Mustard Shallot Sauce Ingredients:

½ cup white wine
4 shallots, finely chopped
½ fresh bay leaf
1 tbsp. fresh thyme, chopped
2 tbsp. Dijon mustard
1 cup venison demi glace
½ cup créme fraîche

Mustard Shallot Sauce Preparation:

Sauté shallots in butter.
Deglaze with white wine; add herbs and Dijon.
Add venison demi glace and reduce by half.
Whisk in créme fraîche.

Wild Mushroom Preparation:
Sauté shallots; add wild mushrooms.

When the mushrooms are almost done, add garlic and white wine.

Reduce until dry.

Ostrich Preparation:
Sauté ostrich steaks.

Place sautéed mushrooms in center of a hot plate.

Slice ostrich and arrange around mushrooms.

Ladle sauce over meat.