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Ostrich with Peppered Cranberry Sauce

Food Network Canada
YIELDS
4 servings
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Ingredients

Ostrich

¼
cup red wine
1
clove garlic, minced
1
tsp crushed mixed peppercorns
1
tsp dried oregano
1
lb(s) ostrich, medallion, (½ inch thick)
1
Tbsp olive oil
¼
tsp salt

Sauce

2
tsp butter
¼
cup finely chopped shallot
¼
cup finely chopped onion
1
cup chicken stock
cup dried cranberries
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Directions

Step 1

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 for at least 1 hour or up to 8 hours, turning occasionally.

Step 2

Remove ostrich from marinade; discard marinade.

Step 3

In skillet, heat oil over medium-high heat.

Step 4

Add meat and sprinkle with salt; cook, turning once, for 2 1/2 to 3 minutes or until browned on outside and still very pink inside.

Step 5

Transfer to platter. Serve sauce over top.

Step 6

In skillet, melt butter over low heat; cook shallots, stirring occasionally, for about

Step 7

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.

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