Deviled Ostrich Medallions [barbecue]
From:	Gisele, Aylmer, Quebec, Canada
Comments:	Even though an ostrich is a bird, its meat is very lean, light red and delicious; it resembles beef and is cooked in the same way; ideally, it is eaten medium-rare [overdone, it will dry out]. Its meat comes from thighs as an ostrich, just like most birds, does not have any breast. It contains much less calories, cholesterol and fat than so called traditional meats. Serve along with scalloped potatoes and steamed cauliflower.
Servings:	4

4 [5-ounce / 140-g each] ostrich medallions, steaks or tournedos White Wine Sauce 2 tablespoons [30 mL] minced shallots Coarsely ground peppercorns 2 tablespoons [30 mL] dry white wine 1 tablespoon [15 mL] white vinegar 2/3 cup [160 mL] prepared demi-glace sauce [made of dry mix] Butter

Prepare white wine sauce. Barbecue ostrich medallions, steaks or tournedos onto oiled barbecue rack for 2 minutes on each side, over high heat, until browned. Lower heat; barbecue for 3 minutes more on each side. Serve immediately, coated with hot white wine sauce. White Wine Sauce Into a small saucepan, brown together minced shallots and ground peppercorns into a little melted butter, for 2 minutes. Pour in dry white wine and white vinegar. Reduce by half, stirring from time to time. Stir in demi-glace sauce; cook over low heat for 5 minutes, stirring. Take away from heat; reserve, hot.