Ostrich with Tequila Marinated Roasted Red Bell Peppers

 

3 oz clarified butter

8 (3 oz) ostrich medallions

Flour as needed

3 oz Tequila

1-1 1/2 T. canned green pepper corns

4 oz. Reserved marinade (from roasted pepper recipe below)

1 tsp. Pepper

1 T. salt

3 oz whole butter

1-1 1/2 C. ostrich demi-glace (or stock)

4 T. Chopped shallots

 

Lightly pound ostrich to achieve uniform size pieces 3/8 inch thick. Moisten meat with 1 oz. Tequila. Dredge lightly in flour seasoned lightly with white pepper. Sauté the medallions in clarified butter to rare to medium-rare. Undercook slightly. Remove and hold in warm place.  Sauté the shallots and add green pepper corns. Deglaze the pan with remaining Tequila, add demi-glace and reserve marinade and reduce by half. Swirl in better until melted.  Adjust seasonings and serve the medallions with the sauce.

 

Tequila Marinated Roasted Red Bell Pepper

 

8 flame-roasted and peeled bell peppers cut into 1/2 inch strips

5 oz. Vegetable oil

2 oz. Tequila

3 garlic cloves, diced

3 T. finely chopped herbs of choice

 

Combine all ingredients in a stainless steel container and marinade for 24 hours.