Tag-Archive for » Ostrich «
I bought 800g Ostrich meat the other day and decided to make roast with it. I thought I would try something a little different as I have not done an ostrich in the oven that was not stuffed and then wrapped in bacon, so it still came out super tender as it should be.
Ostrich is a very lean meat with virtually no fat on it, so over cooking it is a disaster. I always tell my guests especially those who like steaks more on the well done side, don’t be put off by the redness as it is a very red meat, even if you over cook it slightly it still maintains a very red centre.
To me ostrich has a wonderful flavour and is super tender when cooked right, it is lower in fat than beef and we as a family much prefer it. I have even taught my son who likes his steak medium, but hates to see lots of red in meat, that I will not crucify a good bit of meat so it looks better. He loves it cooked this way now and would never have it cooked any other. The good thing and the difference between Ostrich and beef it is not as bloody, so even though it maintains this beautifully deep red interior there is not all this blood left swimming on the plate. I think for those of use who prefer more well done, it is seeing all the blood rather that the pinkness that is off putting.
Ingredients
Olive oil
800g Ostrich
2 Teaspoons coriander seeds
2 Teaspoons cracked black pepper
2 Teaspoons juniper berries
1 Teaspoon cardamon seeds
2 Cloves garlic crushed
Sauce
1 Cup dry red wine
50ml Port
3 Tablespoons red currant jelly
1/2 Water
2 Teaspoons beef stock granules
2 Tablespoons balsamic vinegar
1 Tablespoon butter
3 Tablespoons bisto gravy granules
Note: You can use cornflour to thicken I just prefer the taste with the gravy granules.
Method
1. Crush spices and garlic using a blender or mortar and pestle.
2. Rub mixture all over ostrich to cover completely, leave to sit for 1-2 hours.
3. Heat some olive oil in a large fry pan, add ostrich and cook until browned all over, transfer ostrich to an over proof dish, roast in pre-heated oven 200 degrees Celsius for 30 Min’s.
4. Remove and allow to rest for 10-15 Min’s before carving
Sauce
1. Combine all ingredients in a saucepan except the butter and gravy granules, bring to the boil and reduce liquid to approximately 1 cup.
2. Whisk in butter and thicken with gravy granules, serve over meat.
Serves 3-4
To Serve: I served mine on a big serving platter accompanied by a mix of wild mushrooms, onions done in butter and some fresh herbs, roasted pumpkin and sauteed cabbage.
I will post the recipes for the pumpkin and cabbage shortly.
All photos taken by me unless otherwise stated.
I went to fish market a couple of weeks back to buy some king crab legs and oysters to make oysters kilpatrick to start followed by crab stuffed ostrich. This is what I had on hand, but this recipe would also work great with beef. Anyway I did not realise how much meat would come from just two legs, and I ended up making crab topped oysters instead of kilpatrick and still had enough to make creamy crab pasta for the kids and still had loads left for the ostrich. Check out the size of them.
Huge Crab Legs
O.K. so you can see, I got a lot of crab from these puppies, I am going to have to guess the amount of crab I used for the stuffing.
The total weight of the legs with shell on was 880 grams, and after removing meat I was able to make three different things, so I did get quite a lot. This is a very elegant and quite expensive meal so it is one for a dinner party or special occasion.
Ingredients
1x800g Ostrich Fillet, or beef if making with that
Olive oil
5 Pancetta rashers
Stuffing
2 Tablespoons olive oil
3 Green onions, sliced thinly
3 Garlic cloves crushed
1 Celery stick, chopped finely
1 Teaspoon Cajun seasoning
4 Tablespoons water
1 Teaspoon fish stock granules
350-400g Lump fresh crab meat (I am guessing on weight so please adjust.)
3-4 Tablespoons breadcrumbs
1 Tablespoon parsley, finely chopped
Sauce
2 Tablespoons whisky
200g mushrooms, stems removed, sliced thinly
1 Tablespoon butter
1 Clove garlic, crushed
1 Tablespoon lemon juice
1 Teaspoon Worcestershire sauce
1 Teaspoon beef stock granules
2 Tablespoons whisky, extra
11/2 Teaspoons cracked black peppercorns
1 Teaspoon Dijon mustard
250ml Cream
11/2 Tablespoons fresh tarragon, chopped finely
11/2 Teaspoons cornflour
Method
1. Heat oil in a pan add onions, garlic and celery cook a few minutes to soften celery and onion, add stock, seasoning, water, breadcrumbs, parsley and crab meat stir to combine, remove from heat.
2. Slice the ostrich or beef down the centre lengthwise being careful not to cut all the way through. Open out and using a meat mallet flatten, unti,l more or less of equal thickness.
3. Spread crab stuffing down one half of meat, fold the other half over and secure with kitchen string at close intervals to form a roll shape. Heat some olive oil in a pan sear meat on all sides.
4. Remove and transfer to a lightly oiled ovenproof dish lay the 5 slices of pancetta over the top and cook in pre-heated oven 180ºC for about 35-40 Min’s for medium rare to medium.
Allow to rest before carving.
Sauce
1. De glaze the same pan you seared the meat in with 2 tablespoons whisky, add butter to the pan and melt, add mushroom and garlic and cook until tender.
2. Add lemon juice, Worcestershire sauce, pepper, stock, Dijon, extra whisky, stir to combine.
3. Mix a little water with cornflour add a little to sauce and stir to thicken slightly. Pour in cream and turn heat up a little add remaining cornflour stir until mixture thickens and stir in tarragon. Serve with meat.
I served mine over spinach cooked in a little butter and garlic with some chopped red pepper and topped with asparagus bacon wrapped bundles.
To Serve: Slice Ostrich or beef into slices and arrange on a plate pour sauce over top with asparagus bundles if desired.
All photos taken by me unless otherwise stated.
