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Receta Marinated And Grilled Ostrich With French Lentils And Homemade Mustard Cream Sauce
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Ingredientes
- 2 lb ostrich, breast, meat, cut with the grain into 4 pcs
- 2 c. red wine
- 6 sprg thyme, bruised
- 4 x juniper berries, crushed
- 2 Tbsp. extra virgin olive oil
- 3 clv garlic, crushed freshly cracked black pepper Lentils
- 2 c. French lentils, washed and soaked for 1 to 2 hrs and liquid removed
- 2 Tbsp. extra virgin olive oil
- 1 stalk celery, quartered lengthwise
- 1 x carrot, quartered lengthwise
- 1 sm cooking onion, left attached to root end, and, quartered
- 2 clv garlic, whole
- 2 x bay leaf
- 1 c. pearl onion, peeled
- 2 Tbsp. extra virgin olive oil
- 1/2 Tbsp. red wine
- 1 Tbsp. minced fresh thyme salt freshly cracked black pepper
- 1 Tbsp. butter Cream Sauce
- 1/2 c. white wine
- 1/2 c. chicken stock
- 1 x shallot, chopped
- 1 c. thirty-five percent cream
- 2 Tbsp. homemade mustard
Direcciones
- Preheat grill.
- Preheat oven to 375 degrees F.Mix marinade ingredients. Cover ostrich pcs and marinate for 1 hour. Remove ostrich pcs from marinade and season each side. Grill for 8 to 12 min. To make criss-cross marks on meat, grill 2 to 3 min then turn meat on a 90 degree angle and grill another 2 to 3 min. Flip meat and repeat process on other side. Remove from grill and allow to rest for 3 to 4 min before slicing.
- Lentils:Heat first 2 Tbsp. of extra virgin olive oil in a large saucepan. To release their flavours saute/fry quartered celery, carrots and cooking onion, garlic and bay leaves for 1 to 2 min. Add in liquid removed lentils to the vegetables. Add in sufficient water to the pot to come 1 inch above lentils. Cook for 15 to 20 min till lentils are tender but not mushy. Reserve 1/2 c. (125 ml) cooking liquid. Drain off the rest of the water. Spread lentils and vegetables out on a baking tray to cold. Throw away vegetables, bay leaves and garlic.
- In an oven proof saute/fry pan, brown pearl onions in second 2 Tbsp. extra virgin olive oil. Place in oven and roast till golden brown. Turn every 5 - 10 min. Add in wine to pan and put back in oven. Cook till wine is reduced and is coating the onions. Remove from oven and add in lentils, thyme and salt and pepper. Add in the butter and sufficient of the reserved cooking liquid to make a coating over the lentils.
- Cream Sauce:In a saucepan add in wine, chicken stock and shallots. Simmer till liquid reduces to a third of a c.. Add in the cream and simmer 5 - 10 min. Whisk in the homemade mustard. Check seasonings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 612g | |
| Recipe makes 4 servings | |
| Calories 980 | |
| Calories from Fat 261 | 27% |
| Total Fat 29.42g | 37% |
| Saturated Fat 5.82g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 361mg | 15% |
| Potassium 2056mg | 59% |
| Total Carbs 73.68g | 20% |
| Dietary Fiber 33.1g | 110% |
| Sugars 6.09g | 4% |
| Protein 77.03g | 123% |
