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.|
Mustard Shallot Sauce Ingredients:
Mustard Shallot Sauce Preparation:
Wild Mushroom Preparation:
Sauté shallots; add wild mushrooms.
When the mushrooms are almost done, add garlic and white wine.
Reduce until dry.
Sauté ostrich steaks.
Place sautéed mushrooms in center of a hot plate.
Slice ostrich and arrange around mushrooms.
Ladle sauce over meat.