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Yield:
4 Servings
Ingredients:
| 4 x |
Ostrich medallions |
| 2 oz |
Each of Cepes, Morels, Shiitake, Mousseron and |
| 2 x |
Shallots, chopped |
| 3 x |
Cloves garlic, mashed |
| 1/4 cup |
White wine |
| 2 tsp |
Fresh thyme, chopped |
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----------------- MUSTARD SHALLOT SAUCE ---------------- |
| 1/2 cup |
White wine |
| 4 x |
Shallots, finely chopped |
| 1/2 x |
Bay leaf |
| 1 tbl |
Fresh thyme, chopped |
| 1 tbl |
French Dijon mustard |
| 1 cup |
Venison demi-glace |
Instructions:
Instructions: No Method
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