Long Neck Ostrich
20 oz ostrich (fillet)
2 tsp jerk seasoning
8 oz smoked pheasant or chicken (smoked)
1 cup black-eyed peas
20 cups water
2 medium onions
salt and pepper to taste
2 tsp cayenne pepper
16 pcs brussels sprouts
12 cups water
Slice and blanch Brussels sprouts,
shock in ice water. Drain. Saute
with onion, black-eyed peas and smoked
pheasant. Season to taste.
For ostrich, season and brush lightly with olive oil. Sear
on a very hot grill, about
two minutes on each side. Let meat rest one minute
before slicing.
Reduction:
3 cups reduced-sodium chicken, duck, or veal stock
1 cup red wine
2 cloves, smashed
1 tsp celery
1 tsp carrot, chopped
2 tsp onion
salt and pepper to taste
Saute on high heat celery, carrot, onion, pheasant bones,
cloves and garlic.
Stir, deglaze pan with wine. Reduce to glaze. Add stock and
bring to boil. Cut heat to simmer and
reduce by ½. Strain out liquid, discard
bones and vegetables
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