Ostrich, Bison and Horse Meat Cakes with Mustard Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 35 min |
| Total: | 55 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Chef José Trottier |
Recipe ingredients
- Ground Meat Mini-Cakes
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 10½ oz. (300 g) ground ostrich meat
- 10½ oz. (300 g) ground bison meat
- 7 oz. (210 g) ground horse meat
- 1 egg*, lightly beaten
- ½ cup (125 mL) red wine
- 2 Tbsp. (30 mL) Irresistibles paprika*
- 1 tsp. (5 mL) Irresistibles chili powder*
- 1 tsp. (5 mL) Irresistibles ground coriander*
- 1 tsp. (5 mL) Irresistibles ground cumin*
- 2 tsp. (10 mL) salt
- ½ tsp. (2.5 mL) Irresistibles ground black pepper*
- Sauce
- 2 Tbsp. (30 mL) chopped shallots
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- ½ cup (125 mL) red wine
- 2 Tbsp. (30 mL Irresistibles Dijon mustard*
- ½ cup (125 mL) demi-glace
- 2 Tbsp. (30 mL) 35% cream
- 1 Tbsp. (15 mL) chopped fresh basil
Preparation
Preheat the oven to 350°F (180°C).
Ground meat mini-cakes
Oil a 12-cup muffin pan.
Gently mix all the ingredients for the game cakes.
Fill each muffin cup ¾ full.
Bake in the oven for 30 minutes.
Sauce
Brown the shallots in the oil over high heat.
Pour in the wine and reduce by half.
Add the mustard and demi-glace; heat for 2 minutes.
Add the cream and basil.
Serve the min-cakes with the sauce.
Suggestion
For stunning visual impact, wrap each cake in caul casing before filling the muffin cups.
Accompaniments: steamed fiddleheads and boiled potatoes.
Medium or full-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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