4 8-ounce pieces ostrich loin
4 ounces bacon
salt and pepper to taste
4 ounces lingonberry jelly
4 ounces chicken glaze
3 ounces minced shallots
4 sprigs rosemary
Wrap the bacon slice around each ostrich loin, sandwiching in the rosemary sprig. Skewer with a wooden toothpick. Sprinkle with salt and pepper. Sear the loin in a hot skillet and place in a 375 degree oven. Cook to medium, no more. Brown the shallots in the searing pan and add the lingonberry jelly and chicken glaze. After removing the ostrich loin from the oven at medium, remove the bacon and slice down into very thin strips. Top with lingonberry glaze.
courtesy of: Layne Thomas, Executive Chef, Three Chimneys Inn, Durham, New Hampshire
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