Ingredients
1 small onion, peeled and diced
2 small shallots, peeled and diced
3 cups pureed peeled tomato
1 cup sun dried Bing cherry
1 cup dark brown sugar
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup bourbon
1 dash Tabasco smoked chipotle sauce
Directions
Sautee onion and shallots in clarified butter for 2 minutes until translucent; add cherries and saute one additional minute.
Remove saucepan from heat and add Bourbon, vinegar, lemon juice, tomato and brown sugar. Return to heat and simmer for 15 minutes.
Add Tabasco and adjust seasonings, if necessary.
Grill ostrich 3 minutes per side, turning 1/4 of a turn after 1 1/2 min. Flip and repeat.
Allow ostrich to rest 1-3 minutes; season with salt and pepper. Dress with sauce.
“The sweet dried cherries along with the bite of the tangy Barbecue sauce are the perfect complement to the smoky bourbon. Together they combine for a great pairing with the ostrich.”
