Recipe #5118
Ostrich Medallions with Apples, Olives and Almonds
| Preparation: | 3 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 9 min |
| Total: | 12 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- Sauce
- 2 tsp. (10 mL) chopped shallots
- 2 Tbsp. (30 mL) extra-virgin olive oil*
- 1 Tbsp. (15 mL) dried apples, cut into pieces
- 1 Tbsp. (15 mL) pitted sliced green olives*
- 1 Tbsp. (15 mL) pitted sliced black olives*
- 2 Tbsp. (30 mL) crushed brown almonds
- ¼ cup (60 mL) pure unsweetened apple juice*
- ¼ cup (60 mL) reconstituted demi-glace sauce
- 8 ostrich medallions
- 3 Tbsp. (45 mL) extra-virgin olive oil*
- Sea salt to taste
- Freshly ground pepper
Preparation
Sauce
Brown the shallots in the olive oil.
Add the apples, olives and almonds. Brown for 1 minute.
Pour in the apple juice. Let simmer for 3 to 4 minutes.
Add the demi-glace, mix well, and set aside.
Cook the medallions in the olive oil over medium-high heat for 2 to 4 minutes per side.
Season while the meat cooks.
Serve the medallions with the sauce.
Suggestion
To add sparkle to sauces, add a touch of beet juice.Accompaniments: chayote salad, fettuccine.
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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