Ostrich meat is prepared like any other meat but you always need to follow one basic rule: do not overcook and overbake! Since ostrich meat has much less fat than other meat, to keep it not too hard or too dry, you should heat it faster.[/fusion_text][/fusion_builder_column][fusion_builder_column type=”1_1″ layout=”1_1″ background_position=”left top” background_color=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none” align_self=”flex-start” border_sizes_undefined=”” type=”1_1″ first=”true” last=”true” hover_type=”none” link=”” border_position=”all”][fusion_accordion divider_line=”” class=”color: gray;” id=””][fusion_toggle title=”Tips for the preparation of the ostrich meat:” open=”no”]
Grease the cut pieces of meat with olive oil to make it look juicy.
Roast the meat shortly and sharply so it would not lose the juice and then lower the gas to a minimum.
Roast the steaks to medium, never to well done.
Always grease the pan with oil or use Teflon pans.
Many chefs add wine, fruit juices or special sauces such as teriyaki sauce to the meat to achieve the desired effect.
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.[/fusion_tab][fusion_tab title=”SOUPS” icon=””]
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.
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
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.
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Ostrich Egg Liqueur
1/2 of ostrich egg yolk
400 g of powdered sugar
1/2 l of whipped cream
1 l of rye alcohol
a little bit of the real vanilla pulp
Blend egg yolk into a creamy with sieved powdered sugar. Then add whipped cream and alcohol while stirring. Draw egg liquor into bottles and store in a fridge.
Ostrich egg pie
1 ostrich egg
750 g of sugar
500 g of wheat flour
1 and half of baking powder
2 tablespoons of lemon essence
5 and half tablespoons of water
Separate the yolk from the whites. Stir the separated yolk with water and sugar for 15 minutes until it is creamy. Whisk the whites into whipped egg whites and mix it with flour, baking powder and put it into the egg yolk mixture. Add lemon essence. Put the whole mixture in a greased and floured baking tray. Bake in an oven at a medium temperature for 20 minutes.