Ostrich with Tequila Marinated Roasted Red Bell Peppers<\/p>\n
<\/p>\n
3 oz clarified butter<\/p>\n
8 (3 oz) ostrich medallions<\/p>\n
Flour as needed<\/p>\n
3 oz Tequila<\/p>\n
1-1 1\/2 T. canned green pepper corns<\/p>\n
4 oz. Reserved marinade (from roasted pepper recipe below)<\/p>\n
1 tsp. Pepper<\/p>\n
1 T. salt<\/p>\n
3 oz whole butter<\/p>\n
1-1 1\/2 C. ostrich demi-glace (or stock)<\/p>\n
4 T. Chopped shallots<\/p>\n
<\/p>\n
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. Saut\u00c3\u00a9 the medallions in clarified butter to rare to medium-rare. Undercook slightly. Remove and hold in warm place.\u00c2\u00a0 Saut\u00c3\u00a9 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.\u00c2\u00a0 Adjust seasonings and serve the medallions with the sauce.<\/p>\n
<\/p>\n
Tequila Marinated Roasted Red Bell Pepper<\/p>\n
<\/p>\n
8 flame-roasted and peeled bell peppers cut into 1\/2 inch strips<\/p>\n
5 oz. Vegetable oil<\/p>\n
2 oz. Tequila<\/p>\n
3 garlic cloves, diced<\/p>\n
3 T. finely chopped herbs of choice<\/p>\n
<\/p>\n
Combine all ingredients in a stainless steel container and marinade for 24 hours.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n