Ostrich Recipes

[Ostrich Chili] [Ostrich with Peppercorn Sauce] [Microwave Burgundy Ostrich]
[Stir-Fry Ostrich] [Stir Fried Ostrich] [Steak w/Mushroom Wine Sauce]
[Marinated Ostrich Steaks] [Teriyaki Ostrich Steaks] [Ostrich Filet Au Poivre]
[Ostrich Steak with Brandy-Dijon Glaze]

Great Dishes Made from Ostrich
Great Ostrich Dishes

3 lb. ground ostrich, (or steak cut in small pieces)
1 can (28 oz. tomatoes
4 cloves garlic, mashed
6 tbsp chili powder
2 tsp. liquid smoke
2 tbsp fine grind yellow corn meal
1 large jalapeno, mashed
1 tsp coriander
2 tbsp honey
2 c water (add more as needed during cooking)
4 slices bacon, minced
2 medium onions, chopped
5 tbsp olive oil
2 tsp oregano
1 tsp salt
2 tbsp flour
1 tsp cayenne pepper
2 bay leaves
2 tbsp paprika
2 tbsp catsup
Saute meat in large iron pan with bacon and olive oil. After a few minutes, add onion, garlic and liquid smoke. Stir until meat is a gray color - DO NOT BROWN OR OVERCOOK. Add chili powder, salt, honey and catsup. Stir well. Add all other seasonings except coriander - add it the last 30 minutes of cooking. Sprinkle in flour and meal. Mix well and add tomatoes and two cups of water. Add water from time to time during cooking. Dip off excess fat or blot with paper towels. Simmer approximately two hours but remove the bay leaf after 20 minutes of simmering.
Serves 8

1 lb. ostrich steaks
1 c beef broth
1 small bay leaf
1/8 tsp black peppercorns, crushed
1 1/2 tsp cornstarch
1/8 tsp thyme leaves, chopped
2 tbsp red wine
Heat large heavy skillet over medium heat five minutes. Place steaks in skillet eight to ten minutes, turning once, until juices run clear. In small pan, dissolve cornstarch in broth. Bring to a boil and cook until slightly thickened, about one minute. Stir in thyme and bay leaf. Lower heat to medium and reduce liquid by half. Stir in wine and peppercorns. Cook three minutes, stirring occasionally. discard bay leaf. Spoon sauce over steaks.
Serves 4

1 1/2 lb ostrich steak, cubed
2 cloves garlic, minced
1 c tomato paste
2 tbsp Worcestershire sauce
1 c fresh mushrooms, sliced
2 tbsp flour
1 c beef bouillon
1/4 c burgundy wine
1 bay leaf
1/2 tsp pepper
2 tbsp butter
Place all ingredients except for mushrooms, flour and water in a two quart casserole, stir, cover and refrigerate overnight. when ready to cook, stir in mushrooms, cover and microwave on high for five minutes, stir. Microwave on 30% power for 15 minutes, stirring half-way through. Discard bay leaf and serve over noodles or rice.
Serves 8

1 lb ostrich steak, cut in 1/4" slices
2 tsp cornstarch
1 clove garlic, minced
1/2 tsp seasoned salt
1 red bell pepper, de seeded and cut into strips
1 green bell pepper, de seeded and cut into strips
2 tbsp dry sherry
1 tsp ground cumin
1 tsp sesame seeds
1 tbsp vegetable oil
1 medium onion, thinly sliced
12 cherry tomatoes, halved 1 tsp cayenne pepper
Combine meat, sherry, cornstarch, cumin, garlic and salt in a bowl, stir well. Heat oil over medium-high heat in a heavy skillet or wok. Stir fry meat for about 3-4 minutes. Lower heat, add remaining ingredients, cover and simmer for 3-4 minutes. Serve with rice
Serves 6

2 (6-oz) ostrich steaks
1 Tablespoon vegetable oil
1 (1lb) frozen stir-fry vegetables
1/2 cup bottled stir fry sauce
Cooked Rice
Place steaks in freezer 1-2 hours or until very firm but not frozen solid. Slice vertically into very thin slices. Thaw completely on paper towels. Heat vegetable oil in large non stick frying pan until hot. Add ostrich slices and stir-fry just until meat is no longer pink. With a slotted spoon, remove meat from pan. Add frozen vegetables and stir fry 1 minute. Cover and cook about 4 minutes or until vegetables are crisp-tender. Return meat to pan and stir in stir-fry sauce. Heat through, stirring to coat meat and vegetables with sauce. Serve over cooked rice.

2 (6 oz) ostrich steaks
Salt and pepper to taste
Mushroom wine sauce:
1 tablespoon butter
1/4 cup chopped onion
1 cup sliced mushrooms
1/4 cup dry red wine
1/4 cup beef broth
Make mushroom wine sauce: In a small frying pan, heat butter until hot. Add onion and mushrooms and cook, stirring until onions are softened and mushrooms are brown. Add wine and beef broth to cook, stirring occasionally, until most of liquid has evaporated. Remove from heat. Grill steaks, seasoning to taste. Reheat sauce and pour over steaks to serve.

2 (6 oz) ostrich steaks
1/2 cup dry red wine
1/4 cup olive oil
1/2 teaspoon minced garlic
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon coarsely ground black pepper
Combine wine, oil, garlic, bay leaf, thyme and black pepper in small shallow bowl. Add steaks, turning to coat both sides. Cover and refrigerate 3-4 hours. Drain steaks from marinade and grill.

If desired, serve grilled ostrich steaks with these toppings:

Blue cheese: Sprinkle 1 teaspoon blue-cheese onto steaks, dividing equally, just before removing steaks from grill. Allow cheese to melt.
Herb Butter: Combine 1 1/2 teaspoons softened butter with 1/4 cup finely minced fresh basil, rosemary, thyme, sage or parsley, or a combination. Spoon half of butter onto each steak before serving.

2 (6 oz) ostrich steaks
3 Tablespoons vegetable oil
4 Tablespoons soy sauce
2 Tablespoons sugar
Combine Combine oil, soy sauce and sugar in small, shallow dish. Add steaks, turning to coat both sides. Marinate at room temperature 1-2 hours, turning steaks once or twice. Drain and grill.

*Ostrich meat is very low in fat, it does not need to be cooked as long or with as high a temperature as other meats.

2 (6 oz) ostrich steaks
1 1/2 teaspoons crushed black peppercorn
Course salt to taste
Lemon Butter (optional):
1 1/2 teaspoons butter
1/4 teaspoon lemon juice
Rub peppercorns onto both sides of steaks. Sprinkle with salt and allow to stand 15-30 minutes. Grill. If desired, combine butter and lemon juice and place a dollop on top of each steak just before serving.

2 (6 oz) ostrich steaks
2 teaspoons vegetable oil
Salt and pepper to taste
1/2 cup apricot brandy or other flavored brandy
1 1/2 teaspoons Dijon mustard
In medium-size non stick frying pan, heat oil until hot. Add steaks and cook over medium-high heat until seared on both sides. Sprinkle with salt and pepper and transfer steaks to plate. Add brandy and mustard to pan, whisk to combine. Return steaks and any juices that have accumulated in pan and cook, turning once or twice, until steaks are of desired doneness and brandy mixture has reduced to glaze consistency. serve steaks with glaze spooned over top.

*Ostrich meat is very low in fat, it does not need to be cooked as long or with as high a temperature as other meats.