Behind the Recipes
Ostrich with Mediterranean Sauce by Fossil Farms
Makes 4 servings
INGREDIENTS:
24 oz. Fossil Farms ostrich fillet
1/2 cup extra-virgin olive oil
salt & pepper to taste
2 oz. demi-glace (Option 1)
17 oz. balsamic vinegar (Option 2)
For Sauce:
2 hot cherry peppers with seed removed
2 sweet cherry peppers with seeds removed
2 oz. capers
3 oz. sun-dried tomato
3 oz. black olives
3 cloves garlic
1 cup extra-virgin olive oil
1 teaspoon chives
1 teaspoon parsley
PREPARATION:
1. Brush ostrich with olive oil. Grill three minutes on each side to medium-rare. Set aside.
2. Chop very fine by hand or in food processor the cherry & sweet peppers, capers, sun-dried tomatoes, olives & garlic.
3. Add the olive oil, chives and parsley & chop until fully combined. Slice ostrich and drizzle with Mediterranean sauce.
Serve with mesculun salad or roasted potatoes.
Option 1:
Heat up medium size pan and add 1 teaspoon olive oil. Add herb mixture and cook 1 minute. Drain excess oil and add demi-glace. Drizzle over ostrich and serve with a vegetable or mashed potatoes.
Option 2:
Simmer balsamic vinegar until reduced by 3/4. Vinegar should be thick and of syrup consistency. Place sliced ostrich over mesculun salad and drizzle with vinegar reduction and extra-virgin olive oil.
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