Ostrich Filets 6 oz. (2)
- Partially cook two slices of bacon or pancetta until slightly rendered. Wrap each filet with a strip of the bacon, fastening with a toothpick.
- Preset oven temperature to 250.
- On hot fire, heat up a cast-iron skillet, sprinkle a half teaspoon of kosher or sea salt and wait until the salt begins to smoke.
- Lightly pepper both sides of the filets and sear 1 minute per side and place skillet in the oven with a piece of foil loosely over the meat. Leave for 10 or 15 minutes. Meat will become evenly pink inside.
Mushroom Sauce for Ostrich Steak
- Slice and saute four mushrooms and some finely chopped shallots or onion, until the mushroom begin to give up their liquid.
- Add 1/2 cup of red wine, salt, pepper and nutmeg, and simmer covered for two minutes. Serve over the filets.
Shallot Red Wine Glaze for Ostrich Steak
- 2 tablespoons butter.
- 2/3 cup minced shallots.
- 1 cup dry red wine.
- Place a 6 to 8 inch skilet over high heat. Add butter and shallots and stir often until limp, 2 to 3 minutes.
- Add wine and boil until reduced to 3/4 cup, about 5 minutes. Add salt to taste. Add grilled meat juices and serve over ostrich filet steaks.
Ostrich Steak Diane (4)
- Four 4-oz. ostrich filets.
- 8 tablespoons butter.
- 4 tablespoons shallots, finely chopped.
- 2 tablespoons Worcestershire Sauce.
- Chopped parsley, salt and pepper.
- Place four 4 oz. ostrich filets between paper and pound to 1/2 inch thickness.
- Heat 2 tablespoons butter in small saucepan, add finely chopped shallots and cook until lightly browned. Add 2 tablespoons Worcestershire Sauce and heat until bubbling. Keep hot.
- Heat 6 tablespoons butter in 12-inch skillet. When butter begins to brown, add steaks and cook 3 minutes on one side, and 2 minutes on other side. Transfer to plate and sprinkle with salt and pepper. Serve with shallot sauce and sprinkle with parsley.
Tyrolean Goulash (6)
- 2 lb ostrich, cubed.
- 2 lb onions, sliced.
- 2 teaspoons salt.
- 2 tablespoons paprika.
- 2 tablespoon caraway seed.
- 1/8 teaspoon fresh ground pepper.
- 1 bay leaf.
- 1/2 cup red wine.
- Brown meat on all sides in a large kettle.
- Add remaining ingredients, cover tightly, bring to a boil and then reduce heat, simmering for 2-1/2 hours or until tender.
- Serve with noodles or steamed parsley potatoes and red cabbage.
Cinnamon Ostrich with Pineapple and Lichees (6)
- 1-1/2 lb ostrich, cut into cubes or strips.
- Marinate for 1/2 hour in:
- 1/4 cup water.
- 1/3 cup Tamari soy sauce.
- One clove of garlic, chopped.
- Bake together 350 degrees for 5 minutes.
- Add 1 tablespoon cinnamon and 2 tablespoons sugar and continue to bake (covered) until tender (2 to 2-1/2 hours).
- Stir in one 1 5-oz can of pineapple chunks (drained) and one can of Chinese lichee nuts. Thicken juices with 1 tablespoon corn-starch dissolved in a little cold water. Bake for 10 minutes longer.
- Serve over rice or noodles.
Albondigas Soup (6)
- 1 onion, chopped.
- 1 carrot, diced.
- 1 can (15 oz.) chopped tomatoes.
- 6 cups beef broth.
- 1 lb ground ostrich.
- 1/4 cup white rice, uncooked.
- 1/4 cup flour.
- 1 egg.
- 1/4 teaspoon salt.
- 1 cup chopped fresh cilantro.
- Combine onion, carrot, tomatoes, 5-1/2 cups broth and 1/2 cup water. Heat to boiling and cover.
- In a bowl combine remaining 1/2 cup broth, meat, rice flour, egg, salt and 1/2 cup chopped cilantro. Mix to blend.
- Uncover broth and using a small ice-cream scoop, form meatballs and drop them into the soup. When soup boils, reduce heat to simmer, cover, and cook 20 minutes.
- Stir in remaining cilantro into soup and ladle into bowls. Add salt to taste.
Ostrich and Feta Burgers (4)
- 1 1/2 lb ground ostrich.
- 2 cloves minced garlic.
- 2 tablespoons fresh oregano or 1 teaspoon dried.
- 2 teaspoons dried mint.
- 2 tablespoons chopped kalamata olives.
- 2 to 3 oz feta cheese, crumbled.
- Salt and pepper.
- l tablespoon olive oil.
- Mix all ingredient gently to form 4 patties.
- Grill 2 minutes each side on cast-iron, heated skillet, lightly oiled. Do Not Flatten.
Persian Kebab, Sausage shape (4)
- 1 lb ground ostrich.
- 1 small onion. grated or minced
- 1 teaspoon salt, grind of pepper
- 1 teaspoon cinnamon
- 1 teaspoon dried mint.
- Mix all ingredients together and form into four sausage shapes. Grill over charcoal or in oven, just long enough to brown outside. Inside should be rare and juicy. Serve with pita bread or rice and a yogurt-cucumber salad.
Ostrich Burger Patties (frozen)
Defrost slightly on a platter and salt and pepper both sides. Grill one minute per side.
- Mexican Burger--add cumin powder to salt and pepper and serve with Salsa Fresca.
- Italian Burger--add oregano to salt and pepper and serve with a slice of tomato and parmesan cheese.
- Japanese Burger--add chopped ginger to salt imd pepper, brush with teriyaki sauce during grilling
- Russian Burger--add nutmeg to salt and pepper and serve with grilled mushrooms and sour cream.
Ostrich Sausage and Grapes (2)
- 3 or 4 ostrich sausages, grilled.
- 1 tablespoon butter.
- 4 or 5 shallots, quartered.
- 2 cups red seedless grapes.
- 1/4 cup white wine.
- 1/4 cup balsamic vinegar.
- Melt butter, saute shallots over medium high hcat until light brown. Add grapes, stir, then add wine and vinegar. Simmer down to a glaze. (about 20 minutes) Pour over sausages and serve with garlic mashed potatoes.