otsrich steak?

Question

does any one have a recipe for ostrich steak nothing to salty plz
o yeah and anybody out there who has ignorent staments to make..................keep them to ur self!! ONLY tasty thanxs

Answer 1

Ostrich Steak with Basalmic Vinegar and Honey

4 ostrich steaks approx. 6" long
1/2 cup balsamic vinegar
4 tablesp. liquid honey (room temperature)
4 tablesp. Olive oil (virgin, first pressing preferably)
2 tablesp. fresh chopped basil leaves
1 teasp. dry mustard.

Place steaks in a glass container. In a bowl, mix all other ingredients and pour over steaks. Let marinate for 2 to 4 hours. Turn steak at least once during this time.

Pre-heat barbecue to high temperature. Grill steaks for 4-5 min. on each side (for rare). Brush steaks with marinade during cooking. Serve immediately with mashed potatoes with Roquefort cheese and green string beans.


Ostrich Steak
4 4-oz. ostrich steaks, no more than 3/4 inch thick

2 tbsp. Worcestershire sauce

¼ tsp. garlic salt

½ tsp. salt

¼ tsp. lemon pepper

Sprinkle spices and Worcestershire sauce over steak. After high temperature has been reached on indoor or outdoor grill, place steaks on rack long enough to sear rack marks on the steak. Turn the steaks around ¼ turn to create diamond shapes. Continue cooking on each side until the juices run clear or internal temperature reaches 150° F (medium done).


Herb Marinated Ostrich

Marinade


2/3 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons finely chopped garlic
1 tablespoon Rosemary, crushed
1 tablespoon Thyme (leaves)
1 teaspoon freshly ground Black Pepper

Combine marinade ingredients in plastic bag; add meat, turning to coat. Close bag securely and marinate in refrigerator one hour, turning occasionally.

Remove meat from marinade; discard marinade. Place meat on rack in broiler pan so that surface of meat is three to four inches from heat. Broil 26 to 31 minutes for medium-rare to medium doneness, turning once. Carve into slices.

Grilled Ostrich with Wild Mushrooms in a Mustard Shallot Sauce

Wild Mushroom Ingredients
2 oz each: cépes, morels, wild shiitake, mousseron and coral mushrooms
2 shallots, chopped
3 cloves garlic, mashed
¼ cup white wine
2 tsp. fresh thyme, chopped

Mustard Shallot Sauce Ingredients:
½ cup white wine
4 shallots, finely chopped
½ fresh bay leaf
1 tbsp. fresh thyme, chopped
2 tbsp. Dijon mustard
1 cup venison demi glace
½ cup créme fraîche


Mustard Shallot Sauce Preparation: Sauté shallots in butter. Deglaze with white wine; add herbs and Dijon. Add venison demi glace and reduce by half. Whisk in créme fraîche.

Wild Mushroom Preparation: Sauté shallots; add wild mushrooms. When the mushrooms are almost done, add garlic and white wine. Reduce until dry.

Ostrich Preparation: Sauté ostrich steaks. Place sautéed mushrooms in center of a hot plate. Slice ostrich and arrange around mushrooms. Ladle sauce over meat.


Ring Around The Ostrich

Ingredients

1 lb. ground ostrich, cooked
8 oz. tomato sauce
1 pkg. taco seasoning mix
2 pkgs. crescent roll dough
1 bell pepper
salsa
2 cups shredded lettuce
1 medium tomato, diced
1 small onion, diced
1 cup shredded cheddar cheese
sour cream

Preparation

Preheat oven to 375°
Brown ostrich meat and combine with tomato sauce and seasoning mix.
Arrange Crescent triangles in a circle on a 13" round baking stone (or pizza pan), with bases overlapping in center and points to outside. Spoon meat mixture over rolls. Fold points of triangles over filling and tuck under base at center. Bake 20-25 minutes until golden brown.
Remove top and seeds from the bell pepper; fill with salsa and place in center of ring.
Surround pepper with lettuce, tomato, onion and cheese. Garnish with sour cream.


Stir-fry Ostrich & Vegetables

Ingredients:
1 lb cut ostrich strips
Salt & ground white pepper
1 cup ea broccoli pieces
1 cup cauliflower flowerets
1 cup green bean pieces
3/4 cup chicken stock
3 tbls soy sauce
3 tbls hoisin sauce
1 tbls cornstarch
1/3 cup corn oil
3 slices ginger - finely minced
2 lg cloves garlic - finely minced
3 sm boiling onions, cut up & separated
1 red bell pepper cut in 1" squares
2 lg shiitlake mushrooms, stems removed & cap sliced
8 green onions, white & lt green part only - cut
2 tsp lightly toasted sesame seeds
2 tsp sesame seed oil
1/8 cup chopped fresh cilantro

1. Sprinkle meat with salt and pepper and set aside. Blanch broccoli, cauliflower and beans one to two minutes, drain and refresh in ice water. Dry well and set aside.
2. Combine 1/2 cup stock with soy sauce and hoisin sauce; set aside. combine remaining stock with cornstarch and set aside. (Stir well before using.)
3. Heat wok over high heat and add corn oil. When oil is shimmery hot, add half the meat and stir-fry until nicely browned on outside but still rare inside, about two minutes. Remove to a plate with tongs and stir-fry two to three minutes.
4. Pour off all but 1 tablespoon oil, reheat wok, and add ginger, garlic, boiling onions, bell pepper and mushrooms. Stir-fry two to three minutes.
5. Return meat to wok, add soy mixture and bring to boil for one to two minutes. Add broccoli, cauliflower, green beans and green onions. Reduce heat slightly and stir in cornstarch binder. Cook, stirring, until thickened, about one minute. Toss in sesame seed oil and garnish with sesame seeds and cilantro.


Ostrich Filet Au Poivre
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.


Mushroom Sauce for Ostrich Steak 4 mushrooms
shallots
1/2 cup of red vine
salt, pepper and nutmeg

Slice and sauté 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. Salt.
1 cup dry red wine.
Salt

Place a 6 to 8 inch skillet 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 with Brandy-Dijon Glaze
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.



Ostrich Chili
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.



Individual Ostrich Meat Loaves
Ingredients:
2 lbs ground Ostrich
1 tsp salt
8 mushrooms, sliced
1 egg
1/2 tsp ground black pepper
1 sm-4oz can tomato paste
1/4 tsp garlic powder
1 medium onion, chopped

Prepare large baking pan by spraying lightly with olive oil. Preheat oven to 350°F. Place all ingredients in a large mixing bowl and mix well. Loosely shape into eight loaves and arrange in the baking dish. Bake for about one hour or until the loaves are nice and browned. May be served hot or cold.


Ostrich Spinach Lasagna

Ingredients: 1 pound ground ostrich
1 medium onion, chopped
1 tsp garlic powder
1 can whole tomatoes
1 jar light Ragu Spaghetti Sauce, veggie
2 tbsp dried parsley flakes
1 tsp dried basil leaves
12-15 uncooked lasagna noodles (1lb. box has 18), or use lasagna noodles made with pasta maker
2 cartons (24 oz.) light cottage cheese
1 tbsp dried parsley flakes
2 tsp dried oregano leaves
1/2 tsp garlic powder
16 oz. mozzarella cheese (4 cups)
10 oz. spinach, washed well and drained

Directions: Brown ostrich and onion in a dutch oven or large sauce pot. Drain. Add tomatoes (with liquid), spaghetti sauce, 2 tbsp parsley, basil and 1 tsp garlic powder. Heat to boiling and then simmer for 15 minutes.

Cook noodles as directed on box or if you choose to make your own (This makes lasagna even better and well worth the time!) according to your recipe. Drain.

Mix cottage cheese, 1 tbsp parsley, 1/2 tsp garlic powder, 2 tsp oregano leaves and 4 cups mozzarella cheese in a bowl.

In a deep 9 x 13 x 3 inch, ungreased pan layer your lasagna as follows:

3 noodles, meat/tomato sauce, spinach leaves then cheese mixture. Repeat 3 to 4 times ( you may need to press down a little periodically, as the spinach is sort of puffy). After the final layer of noodles, put a layer of sauce and sprinkle cheese mixture on top. DO NOT put spinach on top layer.

Bake, uncovered for 1 hour. Let stand 15 minutes before serving.



Glazed Apricot Ostrich Kebabs

1-LB ostrich meat cut into 1-inch cubes
2 tbs. butter
4 tbs. orange liqueur (or orange concentrate)
1 jar (10 oz) apricot preserves
4 bamboo skewers
Heat preserves, orange liqueur and butter in a small saucepan until butter is melted. Allow to cool. Place meat and marinade in a plastic bag; seal and marinade for 1 hour. Thread cubes onto a skewer and grill over hot coals for about 8 to 10 minutes, basting often with marinade. (Skewers may be garnished with mandarin orange slice, cherry, bell pepper chunk or other colorful items either before or after grilling.) Serves 4.


Ostrich with Tequila Marinated Roasted
Red Bell Peppers

3 oz clarified butter
8 (3 oz) ostrich medallions
Flour as needed
3 oz Tequila
1-1 ½ tbs canned green pepper corns
4 oz. Reserved marinade (from roasted pepper recipe above)
1 tsp. Pepper
1 tbs salt
3 oz whole butter
1-1 ½ cups ostrich demi-glace (or stock)
4 tbs. Chopped shallots
Lightly pound ostrich to achieve uniform size pieces 3/8 inch thick. Moisten meat with 1 oz. Tequila. Dredge lightly in flour seasoned lightly with white pepper. Saute the medallions in clarified butter to rare to medium-rare. Undercook slightly. Remove and hold in warm place.

Saute the shallots and add green pepper corns. Deglace the pan with remaining Tequila, add demi-glace and reserve marinade and reduce by half. Monte au beurre*. Adjust seasonings and serve the medallions with the sauce.

*Monte au beurre- to finish a sauce by swirling in raw or compound butter until melted; used to give sauces shine, flavor, and richness.


Ostrich and Shrimp in Roasted Garlic Sauce

8 jumbo shrimp
12 pieces of ostrich, sliced medallion size and then pounded into scaloppini
15-20 medium sized whole garlic cloves, peeled
½ bottle of dry white wine (preferably Chardonnay)
1-½ pints of heavy whipping cream
1 medium sized red onion, finely chopped
½ stick lightly salted butter
salt and pepper to taste
1 tbs. olive oil
½ cup chicken stock
Prepare ostrich and set aside. Place garlic cloves in the oven at 400 degrees and bake until soft and brown (about 10-15 minutes). In saucepot, melt butter and saute onion until onion is fully cooked (about 5 minutes). Add wine and allow to cook until dry over medium heat. When mixture has evaporated back down, add roasted garlic and puree. Place back on heat and slowly add cream, salt and pepper. Bring to slight boil and set aside. In separate pan, heat olive oil, add ostrich, sear on both sides and set aside. Add shrimp and chicken stock to oil; saute until cooked. Add ostrich and sauce.


Ostrich Roast
Ingredients:
4-5 lb. Ostrich drum roast
1 packet dry onion soup mix
1 tbs. course black pepper
4 tbs. olive oil
2 cups raw miniature carrots
1/2 cup parsnips (sliced)
2 cups potato wedges
1/2 cup pearl onions (blanched, skins removed)
shallots (diced fine)
2 cloves of garlic (minced)
2 cups chicken broth
1 can crushed tomatoes (16 oz)
1/4 cup chopped parsley
4 cups egg noodles (cooked)
Directions:
Apply a rub made from the onion soup and black pepper. Refrigerate for up to 6 hours. Put the olive oil in a large oven-ready skillet and sear the meat on all sides. Remove the roast from the skillet. Add two tbs. of olive oil and sauté the onions, garlic, shallots, parsnips, potatoes and carrots. Cook until the carrots have a sharp orange color and have started to caramelize. Remove vegetables and de-glaze pan with 2 cups of chicken broth. Put the vegetables and parsley back into the pan. Place the roast with the vegetables in the center of the skillet, cover and roast in the oven at 350f for 20 min. per pound of meat. Prepare the egg noodles. Slice across the grain.


I hope these recipes were helpful,Take Care!!! :)

Answer 2

Ostrich steak is awesome! I love it better than sirloin. When I used to cook it at the restaurant I just tenderized it a bit, one little sprinkle of kosher salt, and then grilled just like a sirloin. They were actually popular for the area I was in. I never found it to be too salty doing it that way. Sometimes simple is best!

Answer 3

If you have a Weber/outside grill, ostrich is EXCELLENT just rubbed with a litlle garlic, sprinkled with fresh black pepper, and cooked on the grill until pink inside.

Yum!

Answer 4

Ostrich is much like beef. I use a bit of granulated garlic, pepper and a little bit of cumin. Pan fry or grill.

Answer 5

Lightly dust with salt and fresh ground pepper plus a dash of red wine.. Saute till medium doneness. Too well cooked and it becomes tough like leather. Very lean and healthy meat. Enjoy!