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Cumin Pepper Crusted Ostrich Filet, Caramelized Cippolini Onions, Huckleberry Sauce
Chef Thomas John of Mantra – Boston, MA
Adapted by StarChefs

Yield: 4 Servings


  • 1 Tablespoon cumin seeds
  • 1 Tablespoon whole black peppercorns
  • 1 ½ pounds ostrich filet
  • 3 Tablespoons and 1 Tablespoon oil
  • ½ pound cippolini onions
  • 1 ½ cups shiraz
  • 1 cup chicken stock
  • 2 Tablespoons sugar
  • 1 cup huckleberries
  • Salt
  • Freshly ground black pepper

Coarsely crush cumin and black peppercorns in spice grinder. Cut ostrich filets into four portions and flatten lightly with mallet. Dredge in spice mix, then season with salt. Add first measure of oil to sauté pan and heat over high heat. Sear ostrich filets about 1 minute per side. Remove from pan and drain on paper towels.

In another sauté pan, heat remaining tablespoon oil over medium heat. Add onions and cook until almost golden brown. Add 1 cup shiraz, chicken stock, sugar and reduce heat. Cover pan and cook 20 minutes or until liquid has evaporated, over low heat. Season and set aside until service.

Add huckleberries to ostrich pan. Add remaining ½ cup of wine and cook, reducing by ¼.

To Serve:
Serve ostrich filet with cippolini onions and huckleberry sauce.


 Published: Jan 2004
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