 |
Win $250.00 in our Free Competition |
 80,000+ satisfied clients in over 130 countries 20,000+ ostrich products available80,000+ subscribers to our newsletterTel USA +1 708 345 7989 Tel UK +44 845 680 9018 |
Free Shipping Extra Discounts Buyers Club |
||
 |
Ostrich Meat Recipe Center
Ostriches On Line are delighted to provide some delicious, mouth-watering ostrich meat recipes.
These recipes, and many more, can be found in our newsletter.
Ostrich Steak Marinated with Fresh Black Pepper Ingredients:
4 slices of Ostrich steak about 1/2 cm. thick
1 clove garlic sliced thinly
Freshly pound black pepper - not too fine
1 Tablespoon of dried whole Italian herbs - of Rosemary, Thyme, Chilies, Savory, Sage, Oregano and Marjoram
3 Tablespoonfuls of Tarragon Red Wine Vinegar
3 Tablespoonfuls of Lea & Perin Sauce
2 Tablespoonfuls of Oriental Oyster Sauce
Salt
4 Tablespoonfuls of premium olive oil
1/2 large onion
Fresh White mushrooms
Water
Combine marinate (item 1-8) in a large glass bowl adding just a little water.
Coat steaks with marinate on both sides and set aside in fridge for about 2 hours.
Heat a skillet with a thin layer of olive oil in it. Sear the marinated ostrich steaks until meat is moist and pink in the middle. Be careful to separate the garlic slices from the meat and set aside with remaining marinate.
Remove ostrich steaks from heat and keep warm.
Return marinate into the skillet with drippings to make a natural sauce for the meat.
Simmer for about 10 minutes with half a cup of water chopped onions and mushrooms.
I like to serve the ostrich steaks with a pasta primavera salad with fresh garden vegetables and bite size pasta twists or spirals.
Ideal for a lazy Saturday night supper.
Enjoy!
This recipe was sent to us by Goh Hup Soon - Thanks!
Ostrich Appetizer Crescents Ingredients:
1/4 lb. ground ostrich
8 oz. cream cheese
1/3 cup grated Parmesan cheese
1/4 cup finely chopped onions
2 tablespoons fresh chopped parsley
1 tablespoon milk
2 cans crescent dinner rolls
1 egg, beaten
1 teaspoon cold water
Sesame and/or poppy seeds (optional)
Preheat oven to 375 F. Brown ground ostrich making sure meat is crumbled.
Remove from heat and allow to cool
Combine meat, cream cheese, Parmesan cheese, onion, parsley and milk.
Mix well until all ingredients are well blended.
Combine the beaten egg with the water and mix well.
Separate the crescent rolls.
Cut each piece of dough in half.
Place one spoonful of mixture on each piece of dough.
Bring pointed corner over to the long side and tuck under.
Place on a greased baking sheet.
Brush tops with egg mixture then sprinkle sesame or poppy seeds on top of the dough.
Bake 12 to 15 minutes or until the dough turns a nice golden brown.
Makes 20 pieces
Ostrich Hors d'oeuvres Thinly slice 8 pieces of ostrich fillet and smoke them in a smoker until tender.
Serve with grilled Ostrich sausages, cantaloupe slices and a parsley garnish.
Serves 4
Ostrich Steaks You will need four 4 oz. Ostrich steaks (up to 3/4)
1/4 tsp. of lemon pepper & 1/4 tsp. of garlic salt
Mix ingredients together and sprinkle over the Ostrich steaks.
Place on high temperature grill until there are sear rack marks on the steak.
Turn the steaks 1/4 turn and repeat to create a diamond shape.
Turn the steaks over and repeat searing.
Serve when juices run clear and the internal temperature reaches 155 degrees F.
Accompany the steaks with broiled cherry tomatoes Parmesan, fried potato slices and broccoli spears.
Serves 4
Oven Roasted Ostrich Oven roast the ostrich meat at 350 degrees F for 12 minutes per pound for medium and 15 minutes per pound for well done.
When juices run clear and the internal temperature reaches 155 degrees F the meat is ready.
Serve with au juice and a selection of fresh vegetables.
Allow 6 to 8 ozs. uncooked Ostrich meat per person.
Ostrich Stir Fry Slice ostrich into 1/2 x 2 inch strips.
Marinate in a teriyaki sauce, a soy sauce or a sauce of your choice for at least 4 to 6 hours.
Add oil to wok and heat to very high.
Add Ostrich meat until done. Remove and set aside.
Cook vegetables in wok and just prior to serving return Ostrich meat for about 45 to 60 seconds.
Serve over fried or boiled rice, noodles or long grain wild rice.
Do you have an Ostrich Meat Recipe? If you have an ostrich meat recipe we would be delighted to include it.
Please use the form below to send us your recipe and we will be sure to include it in our newsletter.
Ordering Ostrich Meat Ordering fresh Ostrich Meat is quick and easy. Visit the Ostrich Meat Order Form.
Ostrich Recipe Book Why not treat yourself or a friend to the award winning ostrich recipe book, Cooking Ostriches with Confidence, which has over 250 recipes.
This book is authored by Sandra Hildreth and is a must have book for any kitchen.
Ostrich Meat Nutritional Information Learn much more about ostrich meat, including nutritional information, taste tests and meat comparison charts.
These recipes, and many more, can be found in our newsletter.
Ostrich Steak Marinated with Fresh Black Pepper Ingredients:
4 slices of Ostrich steak about 1/2 cm. thick
1 clove garlic sliced thinly
Freshly pound black pepper - not too fine
1 Tablespoon of dried whole Italian herbs - of Rosemary, Thyme, Chilies, Savory, Sage, Oregano and Marjoram
3 Tablespoonfuls of Tarragon Red Wine Vinegar
3 Tablespoonfuls of Lea & Perin Sauce
2 Tablespoonfuls of Oriental Oyster Sauce
Salt
4 Tablespoonfuls of premium olive oil
1/2 large onion
Fresh White mushrooms
Water
Combine marinate (item 1-8) in a large glass bowl adding just a little water.
Coat steaks with marinate on both sides and set aside in fridge for about 2 hours.
Heat a skillet with a thin layer of olive oil in it. Sear the marinated ostrich steaks until meat is moist and pink in the middle. Be careful to separate the garlic slices from the meat and set aside with remaining marinate.
Remove ostrich steaks from heat and keep warm.
Return marinate into the skillet with drippings to make a natural sauce for the meat.
Simmer for about 10 minutes with half a cup of water chopped onions and mushrooms.
I like to serve the ostrich steaks with a pasta primavera salad with fresh garden vegetables and bite size pasta twists or spirals.
Ideal for a lazy Saturday night supper.
Enjoy!
This recipe was sent to us by Goh Hup Soon - Thanks!
Ostrich Appetizer Crescents Ingredients:
1/4 lb. ground ostrich
8 oz. cream cheese
1/3 cup grated Parmesan cheese
1/4 cup finely chopped onions
2 tablespoons fresh chopped parsley
1 tablespoon milk
2 cans crescent dinner rolls
1 egg, beaten
1 teaspoon cold water
Sesame and/or poppy seeds (optional)
Preheat oven to 375 F. Brown ground ostrich making sure meat is crumbled.
Remove from heat and allow to cool
Combine meat, cream cheese, Parmesan cheese, onion, parsley and milk.
Mix well until all ingredients are well blended.
Combine the beaten egg with the water and mix well.
Separate the crescent rolls.
Cut each piece of dough in half.
Place one spoonful of mixture on each piece of dough.
Bring pointed corner over to the long side and tuck under.
Place on a greased baking sheet.
Brush tops with egg mixture then sprinkle sesame or poppy seeds on top of the dough.
Bake 12 to 15 minutes or until the dough turns a nice golden brown.
Makes 20 pieces
Ostrich Hors d'oeuvres Thinly slice 8 pieces of ostrich fillet and smoke them in a smoker until tender.
Serve with grilled Ostrich sausages, cantaloupe slices and a parsley garnish.
Serves 4
Ostrich Steaks You will need four 4 oz. Ostrich steaks (up to 3/4)
1/4 tsp. of lemon pepper & 1/4 tsp. of garlic salt
Mix ingredients together and sprinkle over the Ostrich steaks.
Place on high temperature grill until there are sear rack marks on the steak.
Turn the steaks 1/4 turn and repeat to create a diamond shape.
Turn the steaks over and repeat searing.
Serve when juices run clear and the internal temperature reaches 155 degrees F.
Accompany the steaks with broiled cherry tomatoes Parmesan, fried potato slices and broccoli spears.
Serves 4
Oven Roasted Ostrich Oven roast the ostrich meat at 350 degrees F for 12 minutes per pound for medium and 15 minutes per pound for well done.
When juices run clear and the internal temperature reaches 155 degrees F the meat is ready.
Serve with au juice and a selection of fresh vegetables.
Allow 6 to 8 ozs. uncooked Ostrich meat per person.
Ostrich Stir Fry Slice ostrich into 1/2 x 2 inch strips.
Marinate in a teriyaki sauce, a soy sauce or a sauce of your choice for at least 4 to 6 hours.
Add oil to wok and heat to very high.
Add Ostrich meat until done. Remove and set aside.
Cook vegetables in wok and just prior to serving return Ostrich meat for about 45 to 60 seconds.
Serve over fried or boiled rice, noodles or long grain wild rice.
Do you have an Ostrich Meat Recipe? If you have an ostrich meat recipe we would be delighted to include it.
Please use the form below to send us your recipe and we will be sure to include it in our newsletter.
Ordering Ostrich Meat Ordering fresh Ostrich Meat is quick and easy. Visit the Ostrich Meat Order Form.
Ostrich Recipe Book Why not treat yourself or a friend to the award winning ostrich recipe book, Cooking Ostriches with Confidence, which has over 250 recipes.
This book is authored by Sandra Hildreth and is a must have book for any kitchen.
Ostrich Meat Nutritional Information Learn much more about ostrich meat, including nutritional information, taste tests and meat comparison charts.
If you'd like to send us an Ostrich Meat Recipe, please use the contact information below.