Bacon Wrapped Ostrich Medallions with Cheesy Nut Crust
Ingredients
Preparation steps
Toast the hazelnuts in a dry pan and allow to cool. Chop the toasted hazelnuts coarsely. Crumble the toast slice.
Mix the horseradish cream cheese with egg yolk and egg. Rinse the chives and cut into small rings. Stir the chives, hazelnuts and breadcrumbs into the cream cheese mixture, and season with salt and pepper.
Rinse the ostrich medallions and pat dry. Wrap 2 slices of bacon around the edge of the medallions and tie with kitchen twine. Season with salt and pepper. Place the medallions in an ovenproof pan drizzled with hot oil and butter mixture. Roast in a preheated oven at 150°C (fan: 130°C, gas mark 1) (approximately 300°F) until brown on both sides.
Take out the pan from the oven, spread the cream cheese mixture over the ostrich medallions and press well. Bake for another 7-8 minutes. Switch to the broiler and broil until the crust gets brown, watching carefully.
Serve the ostrich medallions as desired with noodles, cranberries and red cabbage.
