Recipe #1423
Ostrich Thigh Steaks Sautéed with Peaches
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 Tbsp. (15 mL) butter *
- 1 Tbsp. (15 mL) canola oil *
- 4 ostrich thigh steaks, 7 to 8 oz. (210 to 240 g) each
- 1/2 cup (125 mL) canned sliced peaches in their own juice *
- 1 Tbsp. (15 mL) white wine vinegar
- 2 Tbsp. (30 mL) butter *
- Salt and pepper to taste
Preparation
Heat oil and butter in a frying pan. Brown ostrich thigh steaks 3 to 5 minutes per side. Set aside.
Drain peaches, saving the juice.
Heat peaches in the same pan about 2 minutes over low heat. Deglaze with wine vinegar and reduce 30 seconds.
Add peach juice and reduce to _ .
Swirl in butter with the back of a spoon for a smooth sauce. Adjust seasoning.
Arrange peaches around meat and top with sauce.
Suggestion
* 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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