Ostrich Medallions and Caramelized Plums with Wine Vinegar

Name: Ostrich Medallions and Caramelized Plums with Wine Vinegar
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 shallot, peeled and finely chopped; 1 dozen newly ripened red plums, halved and pitted; 2 Tbsp (30 mL) soft brown sugar; 2 Tbsp (30 mL) red wine vinegar; 2 Tbsp (30 mL) peanut or vegetable oil; 2 Tbsp (30 mL) peanut or vegetable oil; 4 ostrich medallions, each ¼ lb (125 g); ¼ cup (50 mL) butter

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

Caramel

By Trish Deseine

Published 2006

About

The plums go just as well with venison wild boar, and other game meats, ostrich, with its distinctive flavor, has the advantage of being available for most of the year in supermarkets.

Ingredients

2 Tbsp (30 mL) peanut or vegetable oil
4 ostrich medallions

Main course
Gluten-free

Method

Heat 1 Tbsp peanut ofl in a skillet and brown the medallions over moderate heat. Remove from the skillet, and keep warm. Add the butter, shallot, and then the plums.

Brown for a few minutes before adding the sugar.

Caramelize the plums, remove from the skillet, and keep warm with the ostrich. Deglaze the skillet with the wine vinegar. Drizzle the sauce over the meat and plums, a