Ostrich Medallions in Balsamic – Honey – Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 3 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g ostrich fillet (s), cut into medallions
- salt and pepper
- thyme
- some oil
- 125 ml water
- 1 cup cream
- 1 teaspoon honey
- 2 teaspoons balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Mix salt, pepper and thyme with a little oil, soak the meat for 2-3 hours.
- Then fry on both sides and cover with aluminum foil and keep warm.
- Deglaze the frying stock with water, cream, honey and balsamic vinegar and serve the meat with this sauce.
- Duchess potatoes, croquettes, spaetzle, mixed vegetables or fresh salads go well with it.
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