Here are a selection of recipes you might like to try. They generally serve around four people. You can also replace other meats with ostrich in many of your favourite recipes at home.

 

Grilled Ostrich with Wild Mushrooms in a Mustard Shallot Sauce

 

4 x 6oz ostrich tenderloins

Wild Mushroom Ingredients:
10 oz mixed wild mushrooms

2 shallots, chopped
3 cloves garlic, chopped
¼ cup white wine
2 tsp. fresh thyme, chopped

Mustard Shallot Sauce Ingredients:
½ cup white wine
4 shallots, finely chopped
½ fresh bay leaf
1 tbsp. fresh thyme, chopped
2 tbsp. Dijon mustard
1 cup venison demi glace
½ cup créme fraîche

 

Mustard Shallot Sauce: Sauté shallots in butter. Deglaze with white wine; add herbs and Dijon. Add venison demi glace and reduce by half. Whisk in créme fraîche.

 

Wild Mushroom: Sauté shallots; add wild mushrooms. When the mushrooms are almost done, add garlic and white wine. Reduce until dry.

 

Sauté ostrich steaks. Place sautéed mushrooms in centre of a warmed plate. Slice ostrich and arrange around mushrooms. Ladle sauce over meat.

 

On the BBQ - Ostrich Steak with Balsamic Vinegar and Honey

 

4 ostrich steaks
1/2 cup balsamic vinegar
4 tbsp liquid honey
4 tbsp extra virgin olive oil
2 tbsp fresh basil (chopped)
1 tsp dry mustard.

Mix all ingredients together and pour over the ostrich steaks. Leave to marinade for 4 – 6 hours, turning the steaks a couple of times during this period.

 

Grill steaks for a few minutes on each side, brushing steaks with marinade as cooking. Be careful not to overcook the meat so as to ensure it stays tender and soft. Ostrich is best eaten rare to medium.  Serve immediately with salads, baked potatoes and your favourite glass of red wine!

 

Ostrich steak with green peppercorn and brandy sauce

 

500g ostrich steaks

Seasoning of your choice

 

Baste with olive oil. Heat heavy-based or griddle pan until very hot. If you are having a BBQ, the coals should be very hot. Seal the steaks on both sides, once sealed sprinkle with seasoning. Turn meat twice on each side until done as preferred.

 

Remove from heat. Baste with oil. Cover and leave to rest for 3 to 4 minutes before serving. Serve with vegetables or salad, and the green peppercorn sauce.

 

Green peppercorn and brandy sauce

2 cups double or whipping cream

3 tbsp canned green peppercorns, rinsed under cold water

1 cup reduced beef stock

½ cup brandy

salt and freshly ground black pepper to taste

 

In a large saucepan, combine the cream and green peppercorns. Simmer over a medium heat, stirring occasionally to prevent boiling over. Cook for about 10 minutes until reduced to coat the back of a spoon (approximately 1 cup). Add the beef stock and brandy, and cook until thickened. Season with salt and black pepper. Remove from the heat and keep warm until served.