Ostrich Cooking Tips and Marinade Recipes
Ostrich is a very lean meat that looks more like a beef steak than poultry. It has a subtle flavor with no gamey taste. Ostrich is best served cooked rare to medium-rare. It cooks quickly so don’t take your eyes off the steak while it’s frying. Ostrich steak needs about 2½ minutes a side to cook up to a nice medium-rare. It should have a dark pink interior when sliced. You can serve ostrich with any vegetable side dish. A light gravy made from the marinade makes it even more delicious.
Ostrich Cooking Tips
Ostrich has a dark pinkish meat and a very subtle flavor. It cooks quickly and will be wasted if you try you drown it in strong flavor. Fry it with lots of butter and use a sauce such as bechamel or light wine sauce.
The meat continues to cook a bit after being removed from the heat source, that's why it's important not to cook it past rare to medium-rare. Letting it "rest" before slicing gives the meat time to reabsorb the juices that would otherwise be lost. When you cut it and eat it the meat will be juicier and tastier.
Rub it with a mixture of garlic, pepper, oil and let it sit in the fridge for up to 5 hours.
Marinades for Ostrich Steak
- 2 ostrich filets
- 2 tbs. soy sauce
- 1 tsp. ginger grated
- 1 tbs. sesame Oil
- splash of rice wine
- Splash of orange juice or pineapple juice
Marinade for Ostrich Filet
- 2 ostrich filets
- splash of wine
- cup of chicken stock
- 2 garlic cloves chopped
- 1 tbs balsamic vinegar
- 2 Rosemary sprigs
- 2 Thyme sprigs
- 2 tbs oil
- squeeze of lemon
- Heat a skillet to hot, add a little olive oil or butter.
- Cook filets for 2 ½ minutes per side
- Remove and place on a plate. Cover and let rest for 10 minutes
- Add the marinade to the hot skillet
- cook uncovered to the right consistency, not to watery but not too thick
- Slice filets across the grain
- Pour sauce over the filets
- Serve with Rice or potatoes and vegetables.
Wine is a great marinade for ostrich. Whether you use white, red or a rose it makes the meat tender and tasty without overpowering the ostrich. If you don't have wine, use a vinaigrette. Mixing together balsamic vinegar, olive oil, garlic and lemon juice makes for a good marinade too.
Ostrich is very lean. It tastes very much like steak as opposed to fowl. It's a bit on the bland side so it's a good idea to use a light gravy or sauce.