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 ostrich and set aside. Place garlic cloves in the oven
at 400F and bake until soft and brown (about 10−15 minutes). In
sauce pot, melt butter and saute onion until onion is fully cooked
(about 5 minutes). Add wine and allow to cook until dry over medium
heat. When mixture has evaporated back down, add roasted garlic and
puree. Place back on heat and slowly add cream, salt and pepper.
Bring to slight boil and set aside.
In separate pan, heat olive oil add ostrich, sear on both sides
and set aside. Add shrimp and chicken stock to oil; saute until
cooked. Add ostrich and sauce.
