- Portion size 4 servings
- 1/4 cup red wine
- 1 clove garlic minced
- 1 teaspoon crushed mixed peppercorns
- 1 teaspoon dried oregano
- 1 lb ostrich medallion (1/2 inch/1 cm thick)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 teaspoons butter
- 1/4 cup shallots finely chopped
- 1/4 cup onion finely chopped
- 1 cup chicken stock
- 1/3 cup dried cranberry
In 11-x-7-inch (2 L) glass baking dish, whisk together wine, garlic, peppercorns and oregano. Add ostrich, turning to coat; cover and refrigerate allowing to marinate for at least 1 hour or up to 8 hours, turning occasionally.
In skillet, melt butter over low heat; cook shallots, stirring occasionally, for about 7 minutes or until softened. Increase heat to medium-high. Add stock and cranberries; bring to boil, stirring to scrape up brown bits from bottom of skillet. Boil gently for 8 minutes or until reduced by half.
Remove ostrich from marinade; discard marinade. In skillet, heat oil over medium-high heat. Add meat and sprinkle with salt ; cook, turning once, for 3 minutes or until browned on outside and still very pink inside. Transfer to platter. Serve sauce over top.