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

Deselect All

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

BLACK BEAN-CORN SUCCOTASH:

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

GINGER-ORANGE SYRUP

2 cups fresh orange juice

2 large slices peeled ginger

2 oranges, zested