Recipe - Ostrich With Mushrooms And Mustard Shallot Sauce

4 Ostrich medallions
2 ounce Each of Cepes,
Morels, Shiitake,
Mousseron and
2 Shallots; chopped
3 Cloves garlic; mashed
One fourth cup White wine
2 teaspoon Fresh Thyme; chopped

MUSTARD SHALLOT SAUCE
One half cup White wine
4 Shallots; finely chopped
One half Fresh bay leaf
1 tablespoon Fresh Thyme; chopped
1 tablespoon French Dijon mustard
1 cup Venison demiglace
One half cup Creme fraiche

MUSHROOM PREP: Saute shallotsadd mushrooms. When mushrooms are almost
done, add garlic and wine. Reduce until almost dry. MUSTARD SAUCE PREP:
Saute shallots in butter . Deglaze with pinot noir , add herbs and Dijon.
Add venison demiglace and reduce by half. Whisk in creme fraiche. OSTRICH
PREP: Season the medallion on both sides with salt and black pepper, grill
them (Best at rare to medium rare) Place sauteed mushrooms in center of hot
plate. Slice Ostrich and arrange around mushrooms. Ladle sauce over meat.
NOTES : from rec.food.recipe 496