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Ostrich W/mushrooms and Mustard Shallot Sa



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  • Cooking Time: N/A

Ostrich W/mushrooms and Mustard Shallot Sa

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

MUSTARD SHALLOT SAUCE
1/2 c White wine
4 Shallots; finely chopped
1/2 Bay leaf
1 tb Fresh thyme; chopped
1 tb French Dijon mustard
1 c Venison demi-glace
1/2 c Creme fraiche


Ingredients:

4 Ostrich medallions
2 oz Each of Cepes; Morels,
-Shiitake; Mousseron and
2 Shallots; chopped
3 Cloves garlic; mashed
1/4 c White wine
2 ts Fresh thyme; chopped

Serves:

4 Servings

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