Spirited Entertaining - Great New Recipes using Manitoba Foods - Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Spirited Entertaining: Great New Recipes Using Manitoba Foods

Stuffed Manitoba Ostrich with Strawberry Wine Reduction Sauce

Dazzle your guests with this elegant dish by Selkirk chef and restaurateur Mary Jane Feeke who has transformed home-grown food into exotic fare.

2 - 16 oz	(2 - 500g)	ostrich top strip or pork or beef tenderloin

Stuffing:
1 tsp	(5 mL)	CANOLA OIL
1 cup	(250 mL)	sliced mushrooms tops such as shiitake, oyster, porcini, crimini. Reserve stems for reduction sauce.
2 tbsp	(25 mL)	chopped carrot
1/4 cup	(50 mL)	chopped green onion
1	(1)	clove garlic, finely chopped
1/2 cup	(125 mL)	chopped red onion
1/2 cup	(125 mL)	chopped red pepper
1	(1)	stalk celery, chopped
1/2 cup	(125 mL)	dried cranberries
1/4 cup	(50 mL)	chopped pecans, toasted *
1 tbsp	(15 mL)	fresh chopped parsley
1/4 cup	(50 mL)	chopped dried apricot
2 cups	(500 mL)	cooked wild rice
		salt and pepper to taste
		steak seasoning mixture
In a large saucepan over medium heat, add canola oil. Cook and stir mushrooms, carrots, green onions, garlic, red onion, red pepper, and celery for 2-5 minutes or until tender. In a large bowl, combine cranberries, toasted pecans, parsley, apricots, and wild rice. Add sautéed vegetables into mixture. Mix well. Season to taste with salt and pepper.

Reduction Sauce:
3 1/4 cups	(800 mL)	Belle Fraise Strawberry wine-D.D. Leobard
1/2 cup	(125mL)	fresh chopped parsley
1 3/4cups	(425mL)	beef broth
1 cup	(250mL)	mushroom stems, chopped
In a saucepan over medium heat, combine Belle Fraise Strawberry wine, parsley, beef broth and mushrooms stems. Bring to a boil and then simmer for 20 minutes or until reduced by half. Once reduced to half, strain the reduction sauce, then prepare the roux.

Roux:
2 tbsp	(10 mL)	all purpose white flour
2 tbsp	(10 mL)	CANOLA OIL
In a small saucepan over medium heat, combine flour and canola oil. Cook for approximately 1 minute, stirring frequently. Add mixture to the reduction sauce, whisking until smooth and slightly thickened. Cover and keep warm.

Slice meat lengthwise through half its thickness, open out roast; spoon stuffing down centre. Fold meat over and tie with kitchen string. Place on rack in roasting pan. Rub fillet with canola oil, season with salt, pepper, and steak seasoning mixture. In a preheated oven, roast at 425°F (220ºF)for 5 minutes. Turn oven down to 350 and roast 25-30 minutes or until done. Ostrich is most tender when cooked medium or medium well. Remove roast and let sit for 5 minutes. Remove strings, and cut fillet at an angle. Pour the reduction sauce over the fillets. May be served with extra stuffing. Garnish with parsley sprigs, if desired. Makes 4 servings. * To toast pecans: Spread pecans in an ungreased pan. Bake in a preheated 350°F (180°C) oven 5 to 7 minutes, stirring occasionally, or until golden brown. Manitoba Canola Growers Association

Pair with a full-bodied red such as Sumac Ridge Cabernet Sauvignon. Visit www.liquormartsonline.com for more information.