Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         pounds         ostrich, fan or other tender cut, partially frozen for easy slicing
1         Tablespoon     Dried green peppercorns, coarsely ground
1/2       Teaspoon       salt
1/4       Teaspoon       freshly ground pepper
1/2       cup            unbleached flour
2         Tablespoon     Olive or Canola oil
2         Tablespoon     Butter
2         Cloves         garlic cloves, finely minced
1/4       cup            grappa (or brandy)
1/2       cup            chicken stock 
1/2       Teaspoon       dried sage or 1 1/2 tsp. fresh, chopped sage
3         Tablespoon     butter
1/2       Teaspoon       lemon juice
1 1/2     Tablespoon     minced fresh parsley

Preparation:

1. Slice meat 1/4' thick and place one slice at a time between sheets of plastic wrap. Pound evenly with a flat meat mallet to thickness of 1/8". Sprinkle generously with coarsely ground green peppercorns, salt and pepper and pound in lightly Dip meat slices in flour to coat both sides evenly and gently shake off all excess flour 2. Heat a large nonstick skillet over medium-high heat. Add oil and two tablespoons butter when butter is bubbly, quickly saut6 meat three or four slices at a time. Turn only once and cook until lightly browned, about a minute on each side. Meat should be slightly pink inside. Transfer to heated serving platter and keep warm. 3. In same skillet add garlic and grappa. Scrape up any particles clinging to bottom of skillet and reduce liquid to a slight tablespoon. Add chicken stock and sage and reduce liquid slightly off the heat whisk in butter a tablespoon at a time. Taste and adjust seasonings with salt, pepper and lemon juice. Stirring chopped parsley just before serving. Pour a stream of sauce over ostrich scaloppine, and garnish with parsley sprigs and green peppercorns. Serve immediatel