Title: James Earl Jones' Glazed Ostrich Tenderloin2
Categories: Celebrity Chicken Dip Pork Lowfat
Yield: 8 Servings

		Waldine van geffen vghc
4	lb	Ostrich tenderloin -- rinse;
1/4	c	Light soy sauce
1	tb	Fresh garlic -- mince
1	tb	Fresh ginger -- mince
2	tb	Fresh cracked pepper
1	tb	Canola oil
4	tb	Garlic-infused olive oil
6	c	Chicken stock -- reduced to
		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 tb garlic oil in a heavy non-stick saute pan over med-high 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 demi-glace over pan and remove ostrich to platter, cover loosely and place in warm oven. Repeat with balance of medallions. Serve immediately.

Recipe By :

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt

By dburns@synapse.net (Dave Burnside ) on Apr 17, 1997

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