James Earl Jones' Glazed Ostrich Tenderloin

Categories: Celebrity | Chicken

Serves: 8 Servings

Ingredients:

-----waldine van geffen vghc
4 lb Ostrich tenderloin; rinse; p
1/4 c Light soy sauce
1 tb Fresh garlic; mince
1 tb Fresh ginger; mince
2 tb Fresh cracked pepper
1 tb Canola oil
4 tb Garlic-infused olive oil
6 c Chicken stock; reduced to 1
Demi glace

Instructions:
Marinate ostrich in soy sauce mixed with garlic, ginger, pepper and oil for
up to 2 hours. On a very hot grill with lid down, sear ostrich for 2
minutes on each side. Ostrich will be almost cooked. Remove and cool. Slice
ostrich into 1/4" medallions. Heat 2 tb garlic oil in a heavy non-stick
saute pan over med-high heat until hot. Arrange half of the medallions in
the pan and immediately turn them, starting with the first one placed. When
all are turned, pour half the demi-glace over pan and remove ostrich to
platter, cover loosely and place in warm oven. Repeat with balance of
medallions. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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