MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: James Earl Jones' Glazed Ostrich Tenderloin
  Categories: Poultry, Dips, Pork/ham, Low fat
       Yield: 8 Servings
            Waldine van geffen vghc
       4 lb Ostrich tenderloin -- rinse;
     1/4 c  Light soy sauce
       1 tb Fresh garlic -- mince
       1 tb Fresh ginger -- mince
       2 tb Fresh cracked pepper
       1 tb Canola oil
       4 tb Garlic-infused olive oil
       6 c  Chicken stock -- reduced to
            Demi glace
   Marinate ostrich in soy sauce mixed with garlic, ginger, pepper and
   oil for up to 2 hours. On a very hot grill with lid down, sear
   ostrich for 2 minutes on each side. Ostrich will be almost cooked.
   Remove and cool. Slice ostrich into 1/4 medallions. Heat 2 tb garlic
    oil in a heavy non-stick saute pan over med-high heat until hot.
   Arrange half of the medallions in the pan and immediately turn them,
   starting with the first one placed. When all are turned, pour half
    the demi-glace over pan and remove ostrich to platter, cover loosely
    and place in warm oven. Repeat with balance of medallions. Serve
   Recipe By     :
   From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt