Ostrich

Just finsished eating our adventerous ostrich meal.  Buffalo won on the poll, but ostrich was calling to me!  The menu:
Grilled Ostrich with Wild Mushrooms in a Mustard Shallot Sauce and Garlic Butter Rice.
The ostrich tasted like steak!  It was like eating the most fat free, tender steak available.  I would not have know it was ostrich.  The sauce had a wonderful earthy flavor from the mushrooms with a little sweetness at the end from the white wine.  The rice was phenominal, who knew cooking rice from scratch and not a box could be so good!  This is a winner!

Recipes:
Grilled Ostrich with Wild Mushrooms in a Mustard Shallot Sauce

Wild Mushroom Ingredients                   Mushroom Shallot Sauce Ingredients  
8 oz of assorted mushrooms                    1/2C white wine
2 shallots, chopped                                  2 shallots chopped
3 cloves of garlic diced                           1/2 bay leaf
1/4 cup white wine                                  1/2t thyme
1/2t thyme                                               2T dijon mustard
2 T butter                                                2C beef broth reduced to 1 C
                                                                2T butter

Sauce:  Saute shallots in butter.  Deglaze pan with wine.  Add thyme and mustard.  Add broth and reduce by half.
Mushrooms:  Saute shallots in butter.  Add mushrooms.  When mushrooms are almost done, add garlic and wine.  Reduce until dry.
Ostrich:  Brush ostric with olive oil then salt and pepper both sides.  Heat pan until hot about 3-4 minutes.  Cook ostrich about 2 minutes per side for medium rare.  let rest for 5 minutes.

Garlic Butter Rice Ingredients
3 clove garlic diced
1/4C chopped green onion
2 cups chicken broth
3 T butter
1C long grain rice
Add all ingredients to pan.  Heat to boil then cover pan and reduce heat.  Simmer for 20 minutes.
Enjoy!!!