Recipe #5115
Pan-Fried Ostrich Thigh Steaks with Peaches
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 14 min |
| Total: | 29 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*
- ½ cup (125 mL) canned sliced peaches in juice*
- 4 ostrich thigh steaks
- 1 Tbsp. (15 ml) white wine vinegar
- 2 Tbsp. (30 mL) butter*
- Salt and pepper to taste
Preparation
In a frying pan, heat the butter and oil together. Sear the steaks for 2 to 4 minutes per side. Set aside the cooking juices.
Drain the peaches. Set aside the juice.
In the same pan, brown the peach slices for about 2 minutes over low heat.
Deglaze the pan with the wine vinegar and let reduce for 30 seconds.
Add the reserved peach juice and let reduce to ¼.
Swirl in the butter with the back of a spoon to get a smooth sauce. Correct the seasoning.
Arrange the peach slices on the meat and top with the sauce.
Suggestion
To enhance the ostrich flavour, sear the meat with grilled lardoons.Accompaniments: cauliflower and broccoli florets and rissole 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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