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Mesquite Grilled O.K. Corral Ostrich




Source of Recipe


Chef Terence Fong, Gatsby’s Restaurant, MGM Grand Hotel and Casino, Las Vegas


Recipe Introduction


with Red Wine Sauce
and Panchetta Potato Puree



List of Ingredients




4 ostrich filets, 7 ounces
1 cup Dijon mustard
4 cups panko Japanese breadcrumbs
2 bunches fresh chervil, finely chopped
2 ounces fresh thyme, finely chopped
salt and pepper to taste

Panchetta Potato Puree:
5 Yukon gold potatoes, boiled and peeled
11/2 cups heavy cream
3 tablespoons unsalted butter
Salt and pepper

Red Wine Sauce:
1 gallon veal stock
750 ml red wine
1/4 cup shallots, chopped
1/4 cup garlic, chopped
1 sachet of bay leaves, thyme and peppercorns
2 ounces grapeseed oil

For the Potato puree: Mash potatoes. Add cream and butter. Season to taste.

For the Red Wine Sauce: Preheat a large pot on medium heat. Add oil. Add shallots and garlic and cook until translucent. Add sachet.



Recipe



Deglaze pan with red wine, reduce on low heat to 2 cups. Add veal stock; bring to boil then simmer, allowing flavors to properly meld. If consistency is too light, a small amount of roux may be added to thicken the sauce. Strain the sauce through a chinois into desired holding container. Add salt and pepper to taste.

To finish:
Mix breadcrumbs with chervil and thyme in a bowl; set aside. Preheat oven to 375 F. Salt and pepper ostrich. Place ostrich fans on a hot grill. Grill lightly on both sides for a few minutes. Remove from grill and generously brush with Dijon mustard.

Roll ostrich fans in breadcrumb mixture, coating thoroughly. Place onto baking rack in oven for 7 minutes. Remove ostrich; let set for 5 minutes.

Slice ostrich against the grain. Place around potatoes. Drizzle red wine sauce around the meat and potatoes.