Ostrich Steaks With Mushroom Vanilla Sauce and Wild Rice With As

READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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