James Earl Jones Glazed Ostrich Tenderloin

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Servings: 8 Difficulty: Advanced
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Indian-style classic sauce that brings home-style flavor to your table
James Earl Jones Glazed Ostrich Tenderloin recipe image
James Earl Jones Glazed Ostrich Tenderloin recipe image
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James Earl Jones Glazed Ostrich Tenderloin

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1735.0

Description

This Indian sauce features Ostrich tenderloin; rinse; p, Light soy sauce, Fresh garlic; mince, Fresh ginger; mince, Fresh cracked pepper. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

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

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1735.0kcal
% Daily Value *
Total Fat 76.3g118%
Saturated Fat 18.8g94%
Cholesterol 656.4mg219%
Sodium 1401.7mg59%
Total Carbohydrate 6.8g3%
Dietary Fiber 2.1g9%
Sugars 0.4g
Protein 217.7g436%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, canola, chicken, cracked, earl, fresh, garlic, garlicinfused, ginger, glazed, grilling, indian, james, jones, light, mince, oil, olive, ostrich, pepper
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