Alice Springs Ostrich Medallions

Methods/steps

Slice tenderloins into 1-inch-thick medallions, place them on a cutting board, cover with plastic wrap, and pound lightly to flatten and tenderize the meat.  In a large bowl whisk together all marinade ingredients and pour into a Ziploc bag, add the ostrich, and marinate the medallions for 8-10 hours in the refrigerator.

Drain the meat, reserving the marinade, and place the meat on a platter, cover with plastic wrap, and let it come to room temperature while you oil or spray the grill.  

Place an aluminum foil smoke packet on the coals (or medium gas flame) and when the wood chips begin to smoke, put the medallions on the grill.  

In a medium saucepan over high heat, boil the remaining marinade for ten minutes. Reduce the heat to its lowest setting and keep the marinade warm.  Just before serving the ostrich, cut the butter into small chunks, add them to the sauce, and whisk into the mixture until smooth.

Grill the ostrich over medium coals or a gas fire (400 to 500 degrees F) until medium rare, approximately 1-2 minutes per side.  Do not overcook, as ostrich is very lean.

Place the medallions on a heated platter, cover with foil, and let the meat rest for 2-3 minutes.  Serve with the sauce on the side.