Stuffed Ostrich Fillet With Truffle Sauce Recipes

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TRUFFLE SAUCE



Truffle Sauce image

Make and share this Truffle Sauce recipe from Food.com.

Provided by Mimi Bobeck

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons unsalted butter
2 tablespoons finely-minced shallots
2/3 cup rich brown sauce demi-glace (homemade or prepared)
1/4 cup dry red wine
1 ounce fresh black truffle, brushed and shaved thin
salt & freshly ground black pepper

Steps:

  • In a heavy saucepan melt 3 tablespoons of the butter over medium heat.
  • When bubbly add shallots and sauté 3 minutes.
  • Add brown sauce, red wine and truffle.
  • Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half.
  • Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper.
  • Serve immediately with squab, lamb, beef or veal.

Nutrition Facts : Calories 117.9, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 2.8, Carbohydrate 1.2, Sugar 0.1, Protein 0.3

STUFFED FISH FILLETS



Stuffed Fish Fillets image

These fillets are bursting with fresh vegetables. "I discovered this memorable recipe 40 years ago in college," relates Mildred Doucette from Sun City West, Arizona. "It's remained a staple at our house."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

2 small carrots, shredded
1 small onion, minced
5 tablespoons butter, divided
4 slices bread, cubed
3/4 cup canned diced tomatoes, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 small cucumber, chopped
1-1/4 teaspoons salt, divided
1/4 teaspoon dill weed
1/8 teaspoon pepper
8 sole or orange roughy fillets (4 ounces)
1/8 teaspoon paprika
8 lemon wedges

Steps:

  • In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 798mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

SPICY OSTRICH ROAST



Spicy Ostrich Roast image

I bought 800g Ostrich meat the other day and decided to make roast with it. I thought I would try something a little different as I have not done an ostrich in the oven that was not stuffed and then wrapped in bacon, so it still came out super tender as it should be. Ostrich is a very lean meat with virtually no fat on it, so over cooking it is a disaster. Prep time does not include sitting time.

Provided by The Flying Chef

Categories     Wild Game

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 15

olive oil
800 g ostrich roast
2 teaspoons coriander seeds
2 teaspoons cracked black pepper
2 teaspoons juniper berries
1 teaspoon cardamom seed
2 garlic cloves, crushed
1 cup dry red wine
50 ml port wine
3 tablespoons red currant jelly
1/2 water
2 teaspoons beef stock granules
2 tablespoons balsamic vinegar
1 tablespoon butter
3 tablespoons bisto, gravy granules

Steps:

  • Note: You can use cornflour to thicken I just prefer the taste with the gravy granules.
  • Crush spices and garlic using a blender or mortar and pestle.
  • Rub mixture all over ostrich to cover completely, leave to sit for 1-2 hours.
  • Heat some olive oil in a large fry pan, add ostrich and cook until browned all over, transfer ostrich to an over proof dish, roast in pre-heated oven 200 degrees Celsius for 30 minutes.
  • Remove and allow to rest for 10-15 minutes before carving.
  • Sauce.
  • Combine all ingredients in a saucepan except the butter and gravy granules, bring to the boil and reduce liquid to approximately 1 cup.
  • Whisk in butter and thicken with gravy granules, serve over meat.
  • Serves 3-4.
  • To Serve: I served mine on a big serving platter accompanied by a mix of wild mushrooms, onions done in butter and some fresh herbs, roasted pumpkin and sauteed cabbage.

Nutrition Facts : Calories 227.4, Fat 4.8, SaturatedFat 2.5, Cholesterol 10.2, Sodium 41.5, Carbohydrate 28.8, Fiber 4.2, Sugar 12.6, Protein 1.8

STUFFED SOLE FILLETS



Stuffed Sole Fillets image

An elegant and delicious meal, with a minimum of fuss. Quick enough to serve for supper yet special enough for company.

Provided by JoAnn

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup chopped onion
2 (4 1/4 ounce) cans shrimp, rinsed and drained
1 (4 1/2 ounce) jar sliced mushrooms, , drained
2 tablespoons butter
1/2 lb fresh cooked/canned crabmeat, drained and cartilage removed
8 sole fillets (2 to 2 1/2 lbs.) or 8 flounder fillets (2 to 2 1/2 lbs.)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 cans condensed cream of mushroom soup, undiluted
1/3 cup chicken broth
2 tablespoons water
2/3 cup shredded cheddar cheese
2 tablespoons fresh parsley, minced
cooked wild rice (optional) or cooked white rice (optional)

Steps:

  • Saute onion, shrimp and mushrooms in butter until onion is tender.
  • Add crabmeat.
  • Sprinkle fillets with salt, pepper and paprika.
  • Spoon crabmeat mixture on fillets; roll up and fasten with toothpick.
  • Place in a greased 13x9x2 inch baking dish.
  • Combine soup, broth and water, blend until smooth.
  • Pour over fillets.
  • Sprinkle with cheese.
  • Cover and bake for 30 minutes at 400 degrees.
  • Sprinkle with parsley and return to oven, uncovered for 5 minutes or until the fish flakes easily with a fork.
  • Serve over rice if desired.

CHOCOLATE TRUFFLE SAUCE



Chocolate Truffle Sauce image

THE BEST CHOCOLATE SAUCE ON EARTH!!! This is the only recipe I use (from Elinor Klivan's Bake and Freeze Chocolate Desserts), and it is just marvelous. The thick, fudgy, and gooey nature of this sauce will make your mouth water! *Prep time is cooking time.*

Provided by JamesDeansGirl

Categories     Sauces

Time 30m

Yield 1 cup, about, 8 serving(s)

Number Of Ingredients 4

1/2 cup heavy cream
1 tablespoon butter
6 ounces semisweet chocolate, chopped
1/2 teaspoon vanilla extract

Steps:

  • Put the butter and heavy cream in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted (the cream will form tiny bubbles).
  • Do not let the mixture boil.
  • Remove pan from heat; add the chocolate and let it soften in the hot cream for about 30 seconds.
  • Add the vanilla and whisk until the sauce is smooth and all the chocolate is melted.

MARINATED OSTRICH STEAK



Marinated Ostrich Steak image

We raise ostriches on our farm on the eastern shore of Maryland, so we have an abundance of meat on hand to use for a variety of dishes. It's a lean meat that tastes similar to beef. My mother-in-law gave me this marinade recipe, and I've used it with a number of meats.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup vegetable oil
1/3 cup soy sauce
1/4 cup cider or white wine vinegar
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon ground mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
4 ostrich or beef tenderloin steaks (4 ounces each)

Steps:

  • In a resealable plastic bag or shallow glass container, combine the first 10 ingredients; mix well. Add meat to marinade and turn to coat. Seal bag or cover container; refrigerate overnight, turning meat occasionally. Drain and discard marinade. Broil or grill, covered, over medium heat for 5 minutes. Turn and cook 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; and well done, 170°).

Nutrition Facts : Calories 309 calories, Fat 22g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 685mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.

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