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Ostrich Steaks With Mushroom Vanilla Sauce and Wild Rice With As Recipe

Ostrich Steaks With Mushroom Vanilla Sauce and Wild Rice With As Recipe

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Ostrich Steaks With Mushroom Vanilla Sauce and Wild Rice With As

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Ingredients:

Serving

4 ostrich steaks (200g each approx )
1 1/2 tbsp pumpkin seeds (mine were salted you may want to add a little salt to rub if yours are plain.)
1 inch cinnamon stick
1/4 tsp black peppercorns
1/2 tsp ground coriander
3 garlic cloves, quartered
2 tsp sugar
2 tbsp dark roasted coffee, freshly ground
2 tbsp butter, unsalted
2 tbsp shallots, finely chopped
1 garlic clove, crushed
200 g mushrooms, sliced
2 cups water
2 tsp instant chicken bouillon granules
1 vanilla bean, split
1 tsp cornflour
1/2 cup cream
250 g wild rice
2 tsp vegetable bouillon granules
water , to boil rice
500 g asparagus
2 tbsp fresh parsley, finely chopped
2 tbsp grated parmesan cheese

Directions:

Place pumpkin seeds, cinnamon and peppercorns in a shallow baking pan and bake in a preheated 350-degree oven until the pumpkin seeds release their oils and turn light brown.
Remove and grind in a food processor or blender with remaining rub ingredients. Grind to a fine powder.
Rub the mixture onto steaks and refrigerate 2 to 4 hours.
Approximately thirty minutes before serving, melt butter in a pan. Add shallots, garlic and sliced mushrooms and stir over medium heat until shallots and mushrooms soften about 10 minutes. Add water, stock and vanilla bean and bring to a boil over high heat. Continue to boil the mixture until it has reduced slightly, about 1/2 - 3/4 of a cup. Mix a little water with cornflour add to sauce until it thickens, remove the vanilla bean. Split bean in half and scrape insides into the sauce.
While sauce is reducing, Heat grill or pan to medium high heat. Add steaks, Grill on both sides, I had very thick steaks so I cut them in half to make cooking time quick. I only cooked them a few min's per side. Ostrich meat is very low in fat and toughens quickly and is best cooked no longer than necessary.
Finally add cream to sauce and stir over heat until sauce is warm. Serve immediately over steaks.
Method for Wild Rice with Asparagus Tips.
Asparagus is not the cheapest vegetable, and it is quite a waste to just use the tips. I do this for presentation if I am just cooking this for my family, I chop the useable part of the stems and use that as well as the tips. If you do this you will not need as many grams I would say 250-300g max. Also a tip if making for a dinner party or special occassion and you want to just use the tips so it looks nicer, I plan on making asparagus soup or quiche or any recipe that you can use asparagus inches So I use the stems the next day so as not to just waste them.
Fill saucepan with enough water to boil rice in, add chicken stock and bring to boil. Add rice and boil until tender, drain.
Boil, steam or microwave asparagus until just tender, stir asparagus and parsley into rice.
To Serve: Place steaks on plates pour sauce over the top, serve rice on the side sprinkle a little parmesan cheese over rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	485.67 Kcal (2033 kJ)
Calories from fat	136.24 Kcal
		% Daily Value*
Total Fat	15.14g	23%
Cholesterol	32.64mg	11%
Sodium	340.61mg	14%
Potassium	575.59mg	12%
Total Carbs	65.46g	22%
Sugars	8.13g	33%
Dietary Fiber	4.59g	18%
Protein	24.29g	49%
Vitamin C	13.2mg	22%
Vitamin A	0.1mg	2%
Iron	6mg	33%
Calcium	127.4mg	13%

Amount Per 100 g
Calories	102.25 Kcal (428 kJ)
Calories from fat	28.68 Kcal
		% Daily Value*
Total Fat	3.19g	23%
Cholesterol	6.87mg	11%
Sodium	71.71mg	14%
Potassium	121.18mg	12%
Total Carbs	13.78g	22%
Sugars	1.71g	33%
Dietary Fiber	0.97g	18%
Protein	5.11g	49%
Vitamin C	2.8mg	22%
Iron	1.3mg	33%
Calcium	26.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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