Instructions: Marinate ostrich in soy sauce mixed with garlic, ginger, pepper and canola oil for up to 2 hours.

On a very hot grill with lid down, sear ostrich for 2 minutes on each side. Ostrich will be almost cooked. Remove and cool. Slice ostrich into 1/4" medallions.

Heat 2 tablespoons garlic-infused oil in a heavy non-stick saute pan over medium-high heat until hot. Arrange half of the medallions in the pan and immediately turn them, starting with the first one placed. When all are turned, pour half the demi-glace over pan and remove ostrich to platter, cover loosely and place in warm oven. Repeat with balance of medallions. Serve immediately.

This recipe yields 8 servings.

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