Ostrich meat is red meat, low in fat, and can be used in any traditional red meat recipe to produce great tasting dishes. It is low in cholesterol and high in calcium, protein and iron.
8 jumbo shrimp
12 pieces of ostrich, sliced medallion size and then pounded into scaloppini
15−20 medium sized whole garlic cloves, peeled
1/2 bottle of dry white wine (preferably Chardonnay)
1 1/2 pints of heavy whipping cream
1 medium sized red onion, finely chopped
1/2 stick lightly salted butter
Salt and pepper to taste
1 tbs. olive oil
1/2 cup chicken stock
Prepare the ostrich and set aside. Place the garlic cloves in the oven at 400F and bake until soft and brown (about 10−15 minutes).
Melt butter and saute the onion in a sauce pot until the onion is fully cooked (about 5 minutes).
Add the white wine and allow to cook until dry over medium heat.
When the mixture has evaporated back down, add the roasted garlic and puree. Place back on heat and slowly add cream, salt and pepper. Bring to slight boil and set aside.
In a separate pan, heat the olive oil, add the ostrich, sear on both sides and set aside. Add the shrimp and chicken stock to the oil and saute until cooked. Add ostrich and sauce.