Emu Or Ostrich Fillets

Ingredients

• 1 ½ pounds ostrich or emu meat, cut into 4 fillets
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
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  • ½ cup minced onion or shallot
  • ⅔ cup dry white or red wine, hard cider, or chicken stock or broth
  • 1 tablespoon lemon juice, white wine vinegar, or Cognac, or to taste
  • (4 teaspoons Dijon mustard)
  • (1 bay leaf)
  • Salt and black pepper to taste
  • (½ cup heavy cream)
  • 1 ½ teaspoons butter
  • 2 tablespoons minced herbs such as parsley, tarragon, thyme, or a combination
  • Minced fresh herbs

  Sub-recipe steps

  1. After pan-frying steaks, lamb chops, pork chops, or chicken pieces, transfer them to a platter and keep warm. Pour off most of the excess fat and set the pan over medium heat. Add: ½ cup minced onion or shallot
  2. Cook, stirring, until softened but not browned. Increase the heat to medium-high and add: ⅔ cup dry white or red wine, hard cider, or chicken stock or broth
  3. Stir with a wooden spoon to loosen and dissolve any browned bits, then bring to a boil and add: 1 tablespoon lemon juice, white wine vinegar, or Cognac, or to taste; (4 teaspoons Dijon mustard); (1 bay leaf); Salt and black pepper to taste
  4. Cook, stirring occasionally, until slightly reduced and thickened, 1 to 2 minutes. If desired, add and cook until reduced by about half, 1 to 2 minutes: (½ cup heavy cream)
  5. Take off the heat and swirl in bit by bit: 1 ½ teaspoons butter
  6. Remove the bay leaf, if used, or, for a perfectly smooth sauce, strain it through a fine-mesh sieve. Stir in: 2 tablespoons minced herbs such as parsley, tarragon, thyme, or a combination
  7. Spoon the sauce over the meat and garnish with: Minced fresh herbs