Behind the Recipes
Grilled Ostrich Filet with Cascabel Chili and Honey glaze by D'Artagnan
Makes 4 servings
INGREDIENTS:
4, 4 oz. filets of Ostrich Tenderloin,blotted dry
4 Cascabel chilies or 2 fresh jalapenos, seeded
1 cup honey
1/2 cup chicken stock
3 tablespoon tomato purée
1 teaspsoon sweet paprika
1 teaspoon cumin
2 tablespoons olive oil
salt and freshly ground black pepper to taste
PREPARATION:
Chili and Honey glaze
Soak chilies in warm water for about 2 hours prior to using. Drain, and combine with honey, stock, tomato purée, paprika, and cumin in a saucepan. Bring mixture to a boil, and then simmer over medium heat for 10 minutes, stirring occasionally. Scrape mixture into an electric blender, and purée until smooth.
Ostrich:
Heat a charcoal or gas grill. Or, light a broiler. Rub ostrich with oil, and season with salt and pepper. When hot, place ostrich on grill, and cook 3 minutes. Brush with chili-honey glaze, and cook each side 2 minutes longer. Remove meat from grill, and allow meat to rest for 5 minutes, and then cut each filet, on the bias, into 4 slices.
Plating:
Transfer to plates, and drizzle remaining glaze over sliced ostrich. Serve at once.
Recipe courtesy of D'Artagnan
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