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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.


 

 

 


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