Ostrich Meat Recipes

Ostrich Meat Recipes

Cooking with Ostrich has created quite a stir among cooks and food lovers. It is not only a healthy alternative to red meat but is is also easy to prepare, pleasing the palate, extremely versatile and truly South African!

Here we provide inspiration for cooks with easy to follow recipes and inventive serving ideas. There are plenty of authentic mouthwatering dishes to try - from grilled fillet and stews, to lighter salads and carpaccio.

Serving Suggestions

Now it is even easier to prepare delicious, casually sophisticated food with ostrich cold meats. Ideal for cocktail parties and picnics, cold meat platters add that effortlessly elegant touch, so you can focus on having fun!

Ostrich and Avocado Salad

INGREDIENTS
500g (1 lb 2 oz) Ostrich Fillet. 30m1 (2 tbsp) butter. 250g (9 oz) shrimps or prawns, peeled de-veined and boiled. 1 5m1 (1 tsp) parsley flakes. 5m1 (1 tsp) grated Parmesan cheese. 2ml (½ tsp) mixed spices. lettuce. 1 avocado, peeled, pitted and sliced. 3 fresh pears, pared and sliced (apples may also be used). poppy-seed dressing or choice of dressing.

TO PREPARE
Slightly flatten the fillet between two sheets of wax paper using a wooden or rubber mallet, and cut it into 2,5cm (¼ in) thick slices. Melt the butter in a skillet, and add the ostrich, shrimps, parsley, cheese and spices. Sauté until the meat and shrimps are cooked. Drain on paper towel and blot any excess butter. Place in the refrigerator to cool. Arrange lettuce leaves on individual salad plates. Place meat, shrimp, avocado slices and pear slices on top of the lettuce. Drizzle on dressing and serve cold.

Ostrich Carpaccio with Wholegrain Mustard Vinaigrette

INGREDIENTS
2 Ostrich Fillets frozen. Dressing: 5m1 (2 tsp) wholegrain mustard. 60m1 (¼, cup) olive oil. lOml (2 tsp) balsamic
vinegar, salt and milled pepper.

TO PREPARE
Using a very sharp knife or meat slicer, cut fillet into paper thin slices. If the meat is not frozen you will have difficulty achieving the correct thinness. Arrange fillets on plates. Mix dressing ingredients together. When ready to serve, drizzle dressing over meat and top with shaved Parmesan cheese.

Greek Meat balls in Pita Bread served with Yoghurt and Cucumber

INGREDIENTS
500m1 (2 cups) olive oil. 400g Ostrich Mince. 1 large onion chopped finely. I egg beaten. lOml (2 tsp) cumin. lOml (2 tsp) turmeric. 1 cup flour. 1 small red cabbage sliced, small bunch mint. 175m1 plain yogurt. chopped cucumber.

TO PREPARE
Mix mince with onion, egg, cumin and turmeric, Roll into small balls and dip into flour. Heat oil in pan until very hot. Cook meatballs approximately 2 minutes on one side and turn. Drain on absorbent paper. Heat pita bread in oven. Slice open and fill with cabbage, mint and meatballs. Combine yogurt and cucumber and pour over.

Roast Ostrich with Chilli Sauce

INGREDIENTS
2kg (4½ lb) Ostrich Roast. 4 cloves garlic, minced. 2m1 (½ tsp) freshly ground black pepper. 2 large onions, peeled and cut into 6mm (¼ in) slices. 1 bottle of your favourite chilli sauce.
180m1 (6¼ fl oz) beer or water. 30m1 (2 tbsp) Worcestershire sauce. 15m1 (1 tbsp) packed brown sugar.

TO PREPARE
Preheat the oven to 180°C (350°F, Gas Mark 4). Place the meat in a shallow roasting pan. Spread the garlic evenly over the meat and then sprinkle with pepper. Separate the onion slices into rings and arrange over the meat. Combine the remaining ingredients and pour over the meat and onions.
Cover the roast with heavy.duty foil or a roasting pan lid. Roast for 2 hours. Turn over the meat and stir the onions into the sauce. Spoon the sauce over the meat. Cover and roast for 1-2 hours more or until fork tender. Transfer the roast to a cutting board, cover with foil and allow to stand for 10 minutes.
Carve the meat thinly and serve with the juices from the roasting.

Honey-Glazed Ostrich Shish-Kebabs

INGREDIENTS
Marinade: 250ml (9 fl oz) red wine. 1 onion, thinly sliced. 15m1 (1 tbsp) dried rosemary. 5m1 (1 tsp) dried thyme. 4-5 cloves garlic, crushed. 180ml (61. fl oz). 5ml (1 tsp) chopped parsley. lOml (2 tsp) white pepper. 45m1 (3 tbsp) Worcestershire sauce. 3-4 bay leaves.
4kg (8 3/4 lb) Ostrich Steak or Fillet, cut into cubes. 2 tomatoes, cut into cubes. 2 onions, cut into cubes. 1 green pepper, cut into cubes. 125m1 (4th fl oz) honey, warmed.

TO PREPARE
Combine the marinade ingredients in a glass or ceramic container. Place the meat in the marinade, cover the bowl and leave in the refrigerator for 24 hours. Skewer, alternating the meat and vegetables. Suspend the skewers over a shallow pan and baste with honey, allowing excess to run off. Cook over medium fire on a covered grill, turning once - total cooking time about 10 minutes. Do not overcook.

Ostrich Steak with Peppercorn Wine Sauce

INGREDIENTS
Olive oil for frying. 2 Ostrich Steaks. 125m1 (½ cup) freshly squeezed orange juice. 60m1 (¼ cup) water. 1 chicken stock cube, thinly sliced peel of 1 orange. about 8 black olives pitted. 30m1 (2 tbsp) chopped flatleaf parsley. salt and milled pepper.

TO PREPARE
Heat olive oil. Season steak with salt and pepper. Fry steak in a cast-iron ridged pan, turning frequently, until cooked to desired doneness.
Note: The steak could be cooked on a flat top grill or in an ordinary frying pan. When cooked, remove from pan and keep warm. Add orange juice, water and stock cube to pan juices. Stir to dissolve stock cube and bring to the boil. Add orange peel and cook for about 4 - 5 minutes. Stir in olives and parsley. Adjust seasoning and pour sauce over steak.

Ostrich Meat Pies

INGREDIENTS
1.5kg (3¼ lb) Ostrich Steak, cubed. 30m1 (2 tbsp) vinegar or lemon juice. 2m1 (½ tsp) dried thyme, or 15m1 (1 tbsp) Tabasco sauce. 7ml
(1½ tsp) nutmeg. lOml (2 tsp) sugar. salt and freshly ground black pepper. ready-made dough. 1 egg, separated.

TO PREPARE
Cook the meat with vinegar and thyme for 2.3 hours. Mince all the meat and mix it with the leftover juices and the nutmeg, sugar and seasoning. Cut circles from the dough - you will need 2 per pie. Spoon the mixture onto the bottom circle, then brush with egg white. Press down the top dough circle over the meat, brush with egg and bake at 190 °C (375° F, Gas Mark 4) until golden brown.
~ No salt is added when using Tobasco sauce.

Sherried Ostrich and Mushroom Ragout

INGREDIENTS
Olive oil for frying. 1 large onion chopped. About 10 baby (pearl) onions peeled. 15m1 (ltbsp) brown mustard seeds, about 500g Ostrich Goulash, about 15m1 (1 tbsp) flour. lOml (2 tsp) beef stock powder. 30-45m1 (3-4 tbsp) sweet sherry. salt and milled pepper. about lOOg of each black, button and oyster mushrooms sliced. 30m1 (2 tbsp) chopped fresh parsley.

TO PREPARE
Heat oil and sauté onions. Add mustard seeds. Sprinkle goulash meat with flour. Add meat when mustard seeds begin to pop.
When meat is light brown, add stock, sherry and water to just cover. Bring to the boil, cover, reduce heat and simmer for about 3o minutes. Add mushrooms, season and cook for a further 15-20 minutes. Adjust seasoning, stir in parsley and serve with creamy polenta.

Ostrich Stir-Fry

INGREDIENTS
600g (1¼ lb) Ostrich Fillet or Steak, thinly sliced. lOOml (3½ fl oz)
soy sauce. 5m1 (1 tsp) garlic, lemon and parsley seasoning.
2 medium onions, thinly sliced. 2 sweet peppers of different colours, thinly sliced. 30m1 (2 tbsp) oil.

TO PREPARE
Marinate meat with soy sauce and seasoning, cover and place in the refrigerator for 12 hours. Braise the onions and peppers in oil over low heat, covered, until soft. Turn up the heat and add meat, cooking until brown. Add a little water if it becomes too dry. Check seasoning. Serve on rice or macaroni with a fresh green salad.

BBQ Skewered Ostrich Sausage with prickly Pear and Mint Salsa

INGREDIENTS
450g Ostrich Sausage. 30m1 (2 tbsp) mustard. 3Cm1 (2 tbsp) honey.½ small stem ginger chopped. 1 prickly pear chopped. 1 handful mint chopped.

TO PREPARE
Mix together mustard, honey and ginger, Pour over sausage and marinade overnight. Cook sausage approximately 7 minutes on each side. Mix together prickly pear and mint. Serve on the side. Serve with chips or baked potato.

Oriental Ostrich Meatballs in Sweet-and-our Sauce

INGREDIENTS
A pinch of garlic powder. lml (¼ tsp) salt. 500g Ostrich Mince. lOml (2 tsp) oil. 30m1 (2 tbsp) cornflour. 1 x 410g (14 oz) can crushed pineapple, drained, juice reserved. 1 green pepper, finely chopped. 1 red or orange pepper, finely chopped. 15m1 (1 tbsp) soy sauce. 60m1 (4 tbsp) chopped cherries. 15m1 (1 tbsp) sesame seeds. 6Oml (4 tbsp) chopped onion. 125m1 (½ cup) sugar. 125m1 (4hfl oz) white vinegar.

TO PREPARE
Sprinkle garlic powder and salt over the mince and stir until even. ly distributed. Shape the meat into about 30 small balls, then brown them in hot oil. Remove from the pan. Dissolve the cornflour in 125m1 (4½ fl oz) of the reserved pineapple juice. Place all remaining ingredients, except cornflour mixture, in a big pan or skillet, cover and cook over a medium heat for 15 minutes. Add the cornflour mixture, increase heat and stir constantly until the mixture boils. Add the meatballs, then reduce heat and simmer for another 15 minutes. Serve hot.