Ostrich liver pâté
- 1 big cup of ostrich liver (minced)
- 3 slices of smoked bacon
- 2 teaspoons of melted butter
- 1 knife tip of the thyme
- 1 bay leaf
- 3 tablespoons of Weinbrand or Sherry
- salt and pepper
Roast bacon on fat-free pan. Then remove the pieces of bacon and roast the liver on the rest of the fat on a low heat. Spice it with thyme, bay leaf, salt and pepper and bake it all together for another 3-4 min. Then thoroughly mix in the Weinbrand or Sherry. Remove the bay leaf and spread the liver to the mash. Fill the mash into small, greasy forms and drizzle with melted butter. Place the pâté in the fridge until it cools down. Serve pâté as an appetizer with fresh wholemeal bread.
Ostrich soup Blue Neck
- 300 g ostrich neck
- 80 g fat for frying
- 180 g chopped soup vegetables
- 100 ml dry red wine
- 250 ml water
- 40 g flour
- 50 g Madeira
- 1 tablespoon of tomato paste
- pepper, salt, fine paprika
Roast the ostrich neck with the half of the fat and soup vegetables. Pour red wine over the mixture and add tomato paste and water. Stew the neck until it is soft and if necessary, add more water. At the end remove the neck from the pot, separate the meat from the bones and cut into small pieces. Melt the other half of the fat in another pot, sprinkle with flour and fry and stir constantly. Pour the broth over and mix in the soup vegetables. Spice the soup with salt, pepper, fine paprika and Madeira and add separated meat from the ostrich neck. Serve with fresh baguette or toast.
- 1 kg ostrich meat sliced into small cubes
- 1 kg onion sliced into circles
- 2 teaspoons of salt
- 2 tablespoons of paprika
- 2 tablespoons of cumin
- 1/8 teaspoon of freshly milled black pepper
- 1 bay leaf
- 1 dcl of red wine
Roast the meat quickly on each side in a larger pot. Add other ingredients, cover the pot and wait until it boils. When the soup boils, lower the flame and boil it for 2 to 3 hours until the meat softens. Serve with potatoes and stewed red cabbage.
- 3 tablespoons of edible oil
- 1 tablespoon of ketchup
- 1 tablespoon of mustard
- 1 tablespoon of cream
- 1 tablespoon of chopped onion
- 1 knife tip of fresh chili
- 1/2 teaspoon salt
Mix all the ingredients and put steaks in them for 2 to 4 hours.
Place steaks on hot grill or pan and roast on both sides for as long as you like.
- 0,5 kg minced ostrich meat
- 1 garlic clove (finely grated)
- 2 tablespoons of finely chopped onion
- 1 teaspoon of olive oil
- 1/2 teaspoon of freshly milled black pepper
- 1 teaspoon of salt
Roast onion and garlic on olive oil. Mix garlic and onion with meat, salt and pepper. Mold the meat into flat cakes and place them on a hot, oil-coated pan for 2 minutes on each side. If you prepare the meat on the grill, the cooking time is extended to 4 minutes on each side. Serve with sliced bread, onion, tomato, lettuce, mustard, mayonnaise, ketchup and French fries.
- 600 g of ostrich slices
- 1 big onion
- 1 tablespoon of smooth flour
- 1/2 cube of chicken broth
- 1-2 teaspoon of roast spice
- frying oil, salt, pepper
Slice the meat and gently pound; add a little bit of salt and pepper. Wrap the prepared slices in flour, which you mix with the roast spice. Roast the meat on prepared oil from both sides. Baste it with water in which you have dissolved broth cubes. Fry the onion on a different pan and then place it on the finished meat. Serve with potatoes, French fries or rice, as you like it.
Marinated ostrich steak in herbal pickle
- 0,9 kg of ostrich meat
- 1,5 dcl of vinegar
- 0,5 dcl of olive oil
- 2 tablespoons of fine grated garlic
- 1 tablespoon of crushed rosemary
- 1 tablespoon of thyme (leaves)
- 1 teaspoon freshly milled black pepper
Put the prepared marinade, made out of the ingredients into a plastic bag and fill it with meat. Close the bag and place in the fridge for 1 hour. Turn the bag occasionally to bring the marinade to the whole meat. Take the meat out of the marinade and place it on the grill so that the meat is about 10 cm above the embers. Bake for 26-31 minutes for mild baking, turn only once. Cut into slices and serve.
- 1 kg of ostrich meat from thigh, cut into small pieces (for goulash)
- 1000 ml of yogurt
- 2 tablespoons of edible oil
- 2 cloves of finely grated garlic
- 1 big onion
- 2 finely chopped celery stems
- 1 green garlic sprout (cut into a circles)
- 1 green bell pepper sliced into strips
- 500 ml of broth
- 250 ml of dry red wine
- 1 teaspoon of salt
- 1 teaspoon of thyme
- 2 teaspoons of flour
- 400 g of fresh small champignons
- 100 g of dried peaches cut into small pieces
- freshly milled black pepper
Marinade the meat together with yogurt for 4-6 days in fridge.
Heat the oil in a pot and roast garlic, onion, bell pepper, celery and garlic sprout in it. Add meat and roast it. Add broth, wine, salt, pepper and thyme. Cover the pot and allow the contents to boil lightly for 2,5-3 hours. Then thicken the juice with flour and add champignons and peaches. Stew for about 10 minutes. Serve with rice, potatoes or fresh salad.
Ostrich in the sand
- 500 g of ostrich steaks cut into thin slices
- 3 tablespoons of melted butter
- 1 teaspoon of salt, pepper, thyme and fine paprika
- 200 g of fresh peas
- 3 peeled tomatoes cut into small pieces
- 200 g of onion cut into cubes
Grease a large flat baking tray and cover the bottom with meat. Pour the melted butter over the meat and spice with salt, pepper, thyme and paprika. Put the layer of chopped onion, peas and tomatoes on the meat. Then seal the baking tray with aluminum foil. Bake in preheated oven at medium temperature approx. 40-50 min. Serve with rice.
Steak on wine-mushroom sauce
- 6 ostrich steaks
- salt, pepper
- 1 tablespoon of butter
- 1 chopped onion
- 2,5 dcl of sliced mushrooms
- 0,5 dcl of red wine
- 0,5 dcl of beef broth
Melt the butter in the small pan, add onion and mushrooms and fry until the onion softens and the mushrooms darken. Add wine and broth; boil until most of the food’s water evaporates. Put the flavored and spiced steaks on the grill. Roast the steaks with sauce.