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Marinated And Grilled Ostrich With French Lentils And Homemade Mustard Cream Sauce

Food Network Canada
YIELDS
4 servings
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Ingredients

Marinade

2
lb(s) ostrich, breast, meat, cut with the grain into 4 pieces
2
cup red wine
6
sprigs thyme, bruised
4
juniper berries, crushed
2
Tbsp olive oil
3
cloves garlic, crushed
freshly cracked black pepper

Lentils

2
cup French lentils, washed and soaked for 1 to 2 hours and drained
2
Tbsp olive oil
1
stalk celery, quartered lengthwise
1
carrot, quartered lengthwise
1
small cooking onion, left attached to root end, and, quartered
2
cloves garlic, whole
2
bay leaf
1
cup pearl onion, peeled
2
Tbsp olive oil
½
Tbsp red wine
1
Tbsp chopped fresh thyme
salt
freshly cracked black pepper
1
Tbsp butter

Cream Sauce

½
cup white wine
½
cup chicken stock
1
shallot, minced
1
cup thirty-five percent cream
2
Tbsp homemade mustard
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Directions

Step 1

Preheat grill.

Step 2

Preheat oven to 375 degrees F.

Step 3

Mix marinade ingredients. Cover ostrich pieces and marinate for 1 hour. Remove ostrich pieces from marinade and season each side. Grill for 8 to 12 minutes. To make criss-cross marks on meat, grill 2 to 3 minutes then turn meat on a 90 degree angle and grill another 2 to 3 minutes. Flip meat and repeat process on other side. Remove from grill and allow to rest for 3 to 4 minutes before slicing.

Step 4

Heat first 2 tablespoons of olive oil in a large saucepan. To release their flavours sauté quartered celery, carrots and cooking onion, garlic and bay leaves for 1 to 2 minutes. Add drained lentils to the vegetables. Add enough water to the pot to come 1 inch above lentils. Cook for 15 to 20 minutes until lentils are tender but not mushy. Reserve 1/2 cup (125 ml) cooking liquid. Drain off the rest of the water. Spread lentils and vegetables out on a baking tray to cool. Discard vegetables, bay leaves and garlic.

Step 5

In an oven proof sauté pan, brown pearl onions in second 2 tablespoons olive oil. Place in oven and roast until golden. Turn every 5 to 10 minutes. Add wine to pan and put back in oven. Cook until wine is reduced and is coating the onions. Remove from oven and add lentils, thyme and salt and pepper. Add the butter and enough of the reserved cooking liquid to make a coating over the lentils.

Step 6

In a saucepan add wine, chicken stock and shallots. Simmer until liquid reduces to a third of a cup. Add the cream and simmer 5 to 10 minutes. Whisk in the homemade mustard. Check seasonings.

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