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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