Instructions: Saute shallots and mushrooms. When mushrooms are almost done, add garlic and wine. Reduce until almost dry. Set aside.

For the mustard shallot sauce, saute shallots in butter. Deglaze with pinot noir, add herbs and Dijon. Add venison demi-glace and reduce by half. Whisk in creme fraiche.

Season the medallions on both sides with salt and black pepper, grill them (best at rare to medium-rare). Place sauteed mushrooms in center of hot plate. Slice ostrich and arrange around mushrooms. Ladle sauce over meat.

This recipe yields 4 servings.

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