MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Ostrich Steak W/ Vanilla
  Categories: Poultry
       Yield: 6 servings
  
 MMMMM-----------------------SEASONING RUB----------------------------
   1 1/2 tb Pumpkin seeds
     1/2 ts Coriander seeds
     1/2    Inch of cinnamon stick
     1/4 ts Black peppercorns
       3 cl Garlic
       2 ts Sugar
       1 ts Salt
       3 tb Dark roasted coffee; freshly
            .  ground
 
 MMMMM----------------------------MEAT---------------------------------
       3    Ostrich or Rhea steaks;
            .  8oz  each
 
 MMMMM---------------------------SAUCE--------------------------------
       2 tb Butter; unsalted
       3 tb Shallots; chopped
     1/2 c  Mushrooms; sliced
       3 c  Chicken broth
     3/4    Piece vanilla bean; split
            .  lengthwise
            .  *OR*
            .  2 Tsp vanilla extract
     1/2 c  Half-and-half
  
   1. Place pumpkin and coriander seeds, cinnamon and peppercorns in a
   shallow baking pan and bake in a preheated 350-degree oven until the
   pumpkin seeds release their oils and turn light brown. Remove and
   grind in a food processor, blender or mortar and pestle with
   remaining rub ingredients. Grind to a fine powder.
   
   2. Rub the mixture onto steaks and refrigerate 2 to 4 hours.
   
   3. Thirty minutes before serving, melt butter in a 1 1/2 quart sauce
   pan. Add shallots and garlic and stir over medium-high heat until
   shallots wilt about 10 minutes. Add stock and vanilla bean and bring
   to a boil over high heat. Continue to boil the mixture until it is
   reduced to 2 cups. Strain sauce, removing vanilla bean. Split bean in
   half and scrape seeds into the reduced stock.
   
   4. Meanwhile, prepare the grill with high heat. Place steaks over
   coals and grill on two sides until rare, medium rare or as
   desired.(For a 3/4-inch rare steak, about 3 minute per side. Check
   often. Because the meat is low in fat, it cooks and toughens very
   quickly). Ostrich meat toughens quickly and is best cooked no longer
   than necessary.
   
   5. Add hslf-and-half and cook over medium-high heat until sauce is
   warm. Remove and serve with steak.
   
   Adapted from American Game Cooking by John Ash and Sid Goldstein
   
   Nutritional Information: per serving: 240 calories, 10g fat, 28g
   protein, 9g carbohydrates, 71mg cholesterol, 917mg sodium, 1g dietary
   fiber Percentage of calories from fat  88%
   
   **  Chicago Sun Times - Food section - 29 November 1995  **
   
   Scanned and formatted for you by  The WEE Scot  --  paul macGregor
   
   From: Ed Karsten                      Date: 06-01-96
  
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