Marinade:
1 sprig thyme, chopped
1 sprig rosemary, chopped
1 clove garlic, chopped
4 T. olive oil
Salt and pepper to taste

Ostrich:
2 medallions of Ostrich
2 T. crushed pistachio nuts
3 T. olive oil
1 clove garlic, chopped
2 T. dry sherry
1/4 c. beef stock

Combine all ingred. for the marinade. Place ostrich medallions in the marinade. While the Ostrich is marinating, heat oil in a saute pan and brown chopped garlic. Place Ostrich in pan with beef stock and dry sherry. Let ingred. simmer until medallions are medium rare. Add crished pistachios. Serve over steamed spinach.

Yield: 1 serving as an entree, 2 as appetizers