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.
Remove ostrich from marinade; discard marinade.
In skillet, heat oil over medium-high heat.
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.
Transfer to platter. Serve sauce over top.
In skillet, melt butter over low heat; cook shallots, stirring occasionally, for about
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.