Chile Rubbed Rare Ostrich with Black Bean-Corn Succotash Ginger-Orange Syrup Recipe

Name: Chile Rubbed Rare Ostrich with Black Bean-Corn Succotash Ginger-Orange Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ancho chile powder (may substitute with other chile powders); 1 tablespoon coarse ground black pepper; 1 tablespoon sugar; 1 ostrich tenderloin, trimmed, left whole; Salt, to taste; Canola oil, to cook; 2 slices minced bacon; 1 cup soaked black beans, drained (save bean water); 1 large onion, small dice; 1 large carrot, small dice; 1 large rib celery, small dice; 1 tablespoon minced garlic; 1 tablespoon washed, minced fermented black beans; Salt and black pepper, to taste; Bean water, to cover; 2 cups shucked corn (or frozen); 1 tablespoon Chinese black vinegar or balsamic; 2 cups fresh orange juice; 2 large slices peeled ginger; 2 oranges, zested

Servings: persons

1 tablespoon ancho chile powder (may substitute with other chile powders)
1 tablespoon coarse ground black pepper
1 tablespoon sugar
1 ostrich tenderloin, trimmed, left whole
Salt, to taste
Canola oil, to cook
2 slices minced bacon
1 cup soaked black beans, drained (save bean water)
1 large onion, small dice
1 large carrot, small dice
1 large rib celery, small dice
1 tablespoon minced garlic
1 tablespoon washed, minced fermented black beans
Salt and black pepper, to taste
Bean water, to cover
2 cups shucked corn (or frozen)
1 tablespoon Chinese black vinegar or balsamic
2 cups fresh orange juice
2 large slices peeled ginger
2 oranges, zested

1
Prepare a hot, cleaned and oiled grill.
2
On a plate, mix together the chile powder, black pepper and sugar.
3
Season the tenderloin with salt and roll in the spice mix.
4
Place tenderloin on the grill and cook on all sides for a total cooking time of only 5 to 7 minutes.
5
Let rest for 5 minutes before slicing.
6
We want the meat rare and warm on the inside.
7
In a heavy saucepan, coat with oil and saute bacon until brown.
8
Add the beans, onion, carrot, celery, garlic and fermented beans.
9
Saute for 3 minutes.
10
Season and cover with bean water.
11
Check for seasoning.
12
Cook on low heat until beans are soft but still intact, about 1 to 1 1/2 hours.
13
Add corn and vinegar and cook 5 minutes more.
14
Check again for seasoning.
15
In a non-reactive pan, bring juice and ginger to a simmer.
16
Reduce by 80 percent until syrupy.
17
PLATING Family Style: on large oval, place a mound of the succotash in the middle.
18
Surround with ostrich slices and drizzle on syrup.
19
Garnish with orange zest.
20
WINE: Chilled Gamay from Beaujolais (Fleurie or Chiroubles)

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon ancho chile powder (may substitute with other chile powders), 1 tablespoon coarse ground black pepper, 1 tablespoon sugar, 1 ostrich tenderloin, trimmed, left whole, and more.

Yes, Chile Rubbed Rare Ostrich with Black Bean-Corn Succotash Ginger-Orange Syrup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Rubbed Rare Ostrich with Black Bean-Corn Succotash Ginger-Orange Syrup

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