Ostrich and Shrimp in Roasted Garlic Sauce

12 items 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

Pepper and salt to taste

1 tbs. organic olive oil

1/2 cup chicken stock

Prepare ostrich and hang aside. Place garlic cloves inside 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 permit to cook until dry over medium

heat. When mixture has evaporated back off, add roasted garlic and

puree. Place back on heat and slowly add cream, pepper and salt.

Bring to slight boil as well as set aside.

In separate pan, heat olive oil add ostrich, sear on both sides

and hang aside. Add shrimp and chicken stock to oil; saute until

cooked. Add ostrich and sauce.