Recipe - James Earl Jones Glazed Ostrich Tenderloin

waldine van geffen vghc
4 pound Ostrich tenderloin; rinse; p
One fourth cup Light soy sauce
1 tablespoon Fresh garlic; mince
1 tablespoon Fresh ginger; mince
2 tablespoon Fresh cracked pepper
1 tablespoon Canola oil
4 tablespoon Garlicinfused olive oil
6 cup Chicken stock; reduced to 1
Demi glace

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 tablespoon garlic oil in a heavy nonstick
saute pan over medhigh 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 demiglace 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