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
- 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
Add huckleberries to ostrich pan. Add remaining ½ cup of wine
and cook, reducing by ¼.
Serve ostrich filet with cippolini onions and huckleberry sauce.