Ostrich Steaks with Variety Of Vegetables in Banana Sauce

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the sauce:

Ostrich Steaks with Variety Of Vegetables in Banana Sauce

Instructions

Take the ostrich steaks out of the refrigerator about an hour before preparation so that they can reach room temperature.
Peel the carrots with a peeler, blanch them in boiling water for 3-5 minutes, depending on their thickness, rinse them cold and dry with paper towels. Halve the roots lengthways and set aside.
Put the peas and sugar snap peas on top with cold water and bring to the boil, then drain immediately, rinse the vegetables ice-cold, drain well, place in a deep plate with paper towels and set aside.
For the sauce, bring the game stock to the boil and reduce it by half. Peel the banana, cut into slices and puree together with the cream in a blender. Add the liquid together with the wine to the game stock, bring to the boil and reduce further over low heat until the sauce has a slightly creamy consistency. Season with crema di balsamico bianco, honey, cayenne pepper and a little salt.
Heat the oven to 80 ° top and bottom heat. Heat the oil in a pan, pepper the steaks and fry them at about ¾ heat on each side for 60-90 seconds, depending on the thickness of the meat, and place in the preheated oven on the lowest rack for about 15 minutes. Then open the oven flap, pull the pan forward a little, salt the steaks and let rest for another 10 minutes.
Melt the butter in a large pan with a high rim, add the blanched vegetables, heat while turning and season with pepper, salt, a pinch of sugar and a hint of nutmeg.
To serve, place the vegetables in the middle of the plate, place the steak or steaks on top, depending on the size, and pour the sauce over them. Rice goes very well as a side dish.

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