Grilled Ostrich with Wild Mushrooms & Mustard-Shallot Sauce

Grilled Ostrich with Wild Mushrooms & Mustard-Shallot Sauce

Grilled Ostrich with Wild Mushrooms & Mustard-Shallot Sauce Recipe
Prep time
Cook time
Total time
Serves: 4
  • 16 oz. ostrich tenderloin, sliced into 1" medallions
  • 3 cloves organic garlic, crushed
  • 1 c. organic chicken broth
  • 3 tsp. fresh thyme, chopped
  • 2 Tbsp. organic Dijon mustard
  • 1 tsp. bay leaf, crushed
  • 4 Tbsp. organic crème fraîche
  • 2 Tbsp. organic grass-fed butter
  • 2 whole organic shallots, chopped
  • ¾ c. dry white wine
  1. First, make the sauce. Add half the butter to a sauté pan. Add half of the the shallots and sauté just until translucent. Add half the white wine, along with the herbs and Dijon. Add broth and simmer until reduced by half. Whisk in creme fraiche. Pour sauce into a bowl and cover to keep warm.
  2. Wipe out the sauté pan and heat over medium heat. Add remaining shallots and sauté 1 minute; add wild mushrooms and sauté 2 minutes. When the mushrooms are almost done, add garlic and remaining white wine. Reduce until almost dry. Pour into a bowl and cover to keep warm.
  3. Finally, sauté ostrich medallions. Place remaining butter in sauté pan and heat over medium-high heat. When melted, add ostrich medallions and cook 2-3 minutes per side.
  4. Divide sauteed mushrooms among serving plates. Place ostrich around mushrooms. Ladle sauce over meat and serve.

Nutrient Information Per Batch

1036.56 kcal Calories, 221.94 mg Calcium, 29.33 g Carbohydrate, 438.2 mg Cholesterol, 45.92 g Total Fat, 2.13 g Fiber, 25.59 mg Iron, 156.58 mg Magnesium 2199.42 mg Potassium, 110.13 g Protein,177.34 mcg Selenium, 1014.94 mg Sodium, 1.62 g Sugars, 18.73 mg Zinc, 23.91g Saturated fat, 0 trans Fat, 14.63 g Monounsaturated fats, 5.14 g Polyunsaturated fats, 2123.74 IU Vitamin A, 2.86 mg Vitamin B6, 23.01 mcg Vitamin B12, 15.89 mg Vitamin C, 15.68 IU Vitamin D, 1.87 Vitamin E, 3.27 mcg Vitamin K, 78.21 mcg Folate,1.09 mg Vitamin B1(Thiamin),25.27 mg Vitamin B3(Niacin),1.52 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 6.84 mcg Lutein and Zeaxanthin, 0.56 g ALA, 0 g EPA, 0 gDHA,1218.41 mg Phosphorous, 0.9 mg Manganese, 0 mcg Alpha carotene, 150.68 mcg Beta carotene, 7.8 mcg Beta cryptoxanthin, 0.07 g Conjugated Linolenic Acid


  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


Rate this recipe:  

 Name: Email: We respect your email privacyEmail Marketing by AWeber