Cooking Ostrich

Open the defrosted ostrich meat packaging and leave to stand for 5 minutes. Separate individual cuts. Baste with olive oil. Heat heavy-based or griddle pan until very hot. If BBQing, the coals should be very hot. Place the fillets or steaks in the pan or on the griddle and seal both sides. Once the meat is sealed, sprinkle with seasoning. Turn meat twice on each side until done as preferred. Remove from heat. Baste with olive oil. Cover and leave to rest for 3 to 4 minutes before serving.

The low fat content of ostrich may result in a slightly drier meat. Don’t confuse this with toughness and remember salt and seasoning draws moisture so be sure to season after sealing the meat.

Ostrich should be cooked at the highest possible temperature for the shortest possible time. The perfect ostrich fillet or steak is pink to rare, moist and tender. Ideally, steak and fillet should be served medium rare. If overcooked (well done), ostrich meat will become dry.

Cooking time: (depending on thickness of the cut)

Rare: 2 minutes per side
Medium rare: 3 minutes per side
Medium: 4 minutes per side