Ostrich Meat Recipes | Exotic Meats USA

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Recipes

Ostrich Recipes

Ostrich Steak Russell
Serves 2

Ingredients:

Two steaks cut from Ostrich tenderloin, about 1-1/2 inches thick
olive oil
¼ cup Worcestershire sauce
¼ teshtmloon freshly ground black pepper
juice of ½ lemon
If pan sautéing, 1 tablespoon butter and 1 tablespoon olive oil
6 ounces Dungeness crab meat

bearnaise sauce:
1 egg
1 teshtmloon tarragon vinegar
1 teshtmloon Dijon mustard
1 tablespoon lemon juice
½ cup warm, melted butter

Directions:
Cut steaks from tenderloin and marinate in Worcestershire, pepper, and lemon juice for 1 hour. Bearnaise sauce can be made before steaks are cooked and kept warm , see #3 below.
To barbecue steaks on outdoor grill, remove from marinade and pat dry. Coat steaks with olive oil. Place the steaks on a lightly greased grill over a medium-hot fire. Grill for about 3 minutes per side, then cook about 4 minutes more per side (covered, if you have a barbecue with a lid). Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter.

To pan sauté steaks, melt butter and olive oil in a heavy skillet over medium high heat. Quickly sear on both sides, about 3 minutes per side, then cook an additional 3 minutes per side. Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter.

Bearnaise Sauce:
Put the egg, vinegar, mustard, and lemon juice in the container of a blender. Whirl a few seconds, then, with motor running, slowly pour in butter, blending until thickened. The sauce can be kept warm in the top of a double boiler over hot water.

Place steaks on serving plates, top with crab meat and bearnaise sauce.

Thanks to: McCurdy’s New Game Kitchen

Boomerang Steaks
Serves 6 - 8

Ingredients:

Marinade
1/2 cup soy sauce
1/2 cup orange juice
1 tablespoon rice vinegar
1 tablespoon honey
2 teaspoons wasabe (Japanese horseradish) or prepared horseradish
1/4 cup green onions
1/2 teaspoon ground ginger
1 teaspoon garlic, minced
1 teaspoon smoked sesame oil
2 pounds filet, strip, sirloin or boomerang Ostrich or Emu steaks

Directions:

Combine all ingredients and marinate ostrich or emu 2 hours or overnight. Grill over medium coals.

Thanks to: Fresh from Florida Cookbook

Ostrich Orzo
serves 4 - 6

Ingredients:

1 pound ostrich or emu fajita strips or skirt steak sliced then cut into 1” lengths
1 teaspoon salt
½ teaspoon black pepper
1 small onion, chopped
1 small green or red pepper, chopped
1 cup Orzo, uncooked (rice shaped pasta)
2 teaspoons chopped garlic
¼ cup red wine
2 cups chicken or beef broth

Directions:

Season meat with salt and pepper. Spray a non-stick skillet and add meat, stirring constantly until meat is just brown. Remove meat from pan and add onion, green pepper and garlic. Stir mixture for 2 - 3 minutes; do not let garlic brown. Remove vegetable mixture form pan and combine with meat in a 1 ½ quart covered casserole dish. Add wine to pan; return to heat and stir to remove all residue from the skillet. Pour wine with remaining ingredients into disk and bake in a 350°F oven for 30 minutes or until orzo is soft.

Ostrich Skewers
serves 8-12

Ingredients:

1 tablespoon vegetable oil
2/3 cup sugar
1/3 cup soy sauce
1 small onion
1 pound ostrich or emu (fajita strips, or slices from round)

Directions:

Combine first four ingredients on blender or food processor and puree. Pour marinade ingredients over meat and marinate 2 hours or over night.
Remove meat and reserve marinade; thread strips of meat on skewers. Grill over medium heat or boil, basting occasionally with reserved marinade. Serves 8 - 12 as appetizer.

Peppered Ostrich Steak with Blue Cheese Sauce
serves 3 or 4

Ingredients:

3 or 4 ostrich or emu steaks about 1 inch thick
2 tablespoons cracked black pepper
2 tablespoons chopped garlic
2 tablespoons cornstarch
2 tablespoons water
salt and freshly ground black pepper to taste
4 ounces crumbled blue cheese, about 1 cup
If pan sautéing, 1 tablespoon butter and 1 tablespoon olive oil

marinade:
3 bay leaves
½ tablespoon fresh chopped rosemary
½ cup plus 2 tablespoons Pinot Noir
1 tablespoon olive oil
½ tablespoon red wine vinegar
½ cup beef stock

Directions:

1. In a dish or bag, combine bay leaves, rosemary, Pinot Noir, olive oil and vinegar. Rub the steaks with cracked black pepper and garlic and marinate for 2 hours.
2. For the sauce, remove the meat from the marinade. Strain the marinade into a medium non-aluminum sauce pan, discarding the herbs and spices, and boil over medium heat until it has reduced by half. Add the beef stock. Whisk the medium-low and allow the sauce to simmer and thicken for 5 to 7 minutes. When steaks are cooked and ready to serve, remove the sauce from the heat and whisk in ¾ cup of the crumbled blue cheese, stirring until smooth. Add salt and pepper if necessary.
3. To pan sauté, melt butter and olive oil in a skillet over medium high heat. Cook about 2 to3 minutes per side. Steaks should be rare.
To cook steaks on outdoor grill, remove form marinade and pat dry. Coat steaks with olive oil. Place the steaks on a lightly greased grill over a medium hot fire. Cook for about 2 to 3 minutes per side. Steaks should be rare.
4. Remove steaks to rest on a warm platter. Top steaks with sauce and garnish with remaining crumbled blue cheese.

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