MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Ostrich Steak W/ Vanilla
 Categories: Poultry
      Yield: 6 servings
 
MMMMM-----------------------SEASONING RUB----------------------------
  1 1/2 tb Pumpkin seeds
    1/2 ts Coriander seeds
    1/2    Inch of cinnamon stick
    1/4 ts Black peppercorns
      3 cl Garlic
      2 ts Sugar
      1 ts Salt
      3 tb Dark roasted coffee; freshly
           - ground

MMMMM----------------------------MEAT---------------------------------
      3    Ostrich or Rhea steaks;
           - 8oz  each

MMMMM---------------------------SAUCE--------------------------------
      2 tb Butter; unsalted
      3 tb Shallots; chopped
    1/2 c  Mushrooms; sliced
      3 c  Chicken broth
    3/4    Piece vanilla bean; split
           - lengthwise
           - *OR*
           - 2 ts vanilla extract
    1/2 c  Half-and-half
 
  Place pumpkin and coriander 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, blender or mortar and pestle with
  remaining rub ingredients. Grind to a fine powder.
  
  Rub the mixture onto steaks and refrigerate 2 to 4 hours.
  
  Thirty minutes before serving, melt butter in a 1 1/2 quart sauce
  pan. Add shallots and garlic and stir over medium-high heat until
  shallots wilt about 10 minutes. Add stock and vanilla bean and bring
  to a boil over high heat. Continue to boil the mixture until it is
  reduced to 2 cups. Strain sauce, removing vanilla bean. Split bean in
  half and scrape seeds into the reduced stock.
  
  Meanwhile, prepare the grill with high heat. Place steaks over
  coals and grill on two sides until rare, medium rare or as
  desired. (For a 3/4-inch rare steak, about 3 minute per side. Check
  often. Because the meat is low in fat, it cooks and toughens very
  quickly). Ostrich meat toughens quickly and is best cooked no longer
  than necessary.
  
  Add half-and-half and cook over medium-high heat until sauce is
  warm. Remove and serve with steak.
  
  Adapted from American Game Cooking by John Ash and Sid Goldstein
  
  Nutritional Information: per serving: 240 calories, 10g fat, 28g
  protein, 9g carbohydrates, 71mg cholesterol, 917mg sodium, 1g dietary
  fiber Percentage of calories from fat  88%
  
  **  Chicago Sun Times - Food section - 29 November 1995  **
  
  Scanned and formatted for you by  The WEE Scot  --  paul macGregor
  
  From: Ed Karsten                      Date: 06-01-96
 
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