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Measurements
      Title: James Earl Jones' Glazed Ostrich Tenderloin
 Categories: Poultry, Dips, Pork/ham, Low fat
      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


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