2 lb Ostrich Roast
2 tbs course grind pepper
1/4 tsp Garlic powder
1/2 tsp salt
Place spices in a small bowl and mix well. Rub spices on all sides of roast. Microwave on high for 3 min. Microwave at 50% power for 8 min. Turn roast over and microwave for an additional 8 min. (internal temp. 120f) for rare. Add two additional min. each side for medium (internal 135f) add four additional minutes for well (internal 150f) Place a foil tent over the roast and allow to stand for 10 min. before serving. Or......bake at 350f for 1 hour or until desired internal temperature is achieved. Caution: Well done Ostrich is a bit like jerky. Per Serving: 75 Calories--44 milligrams cholesterol--1.2 grams of fat
Stuffed Peppers
Ingredients:For ostrich meat recipes
1 lb ostrich minced
3 medium peppers
1 can 8 oz. tomato sauce
1 cup uncooked instant rice
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/8 tsp garlic powder Cut the peppers in half lengthwise and remove the seeds and membranes. Mix all remaining ingredients into a small bowl. Spoon mixture into the pepper halves. Cover loosely with wax paper then place on roasting racks. Microwave on high until peppers are tender (12-16 min.) Turn peppers four times during cooking. Or.........bake for 1 hour at 425f. Per Serving: 160 calories--58 milligrams cholesterol--4.8 grams fat
Roast
Ingredients:For 4-5 lb. Ostrich drum roast
1 packet dry onion soup mix
1 tbs. course black pepper
4 tbs. olive oil
2 cups raw miniature carrots
1/2 cup parsnips (sliced)
2 cups potato wedges
1/2 cup pearl onions (blanched, skins removed)
shallots (diced fine)
2 cloves of garlic (minced)
2 cups chicken broth
1 can crushed tomatoes (16 oz)
1/4 cup chopped parsley
4 cups egg noodles (cooked) Apply a rub made from the onion soup and black pepper. Refrigerate for up to 6 hours. Put the olive oil in a large oven-ready skillet and sear the meat on all sides. Remove the roast from the skillet. Add two Tbs. of olive oil and saute the onions, garlic, shallots, parsnips, potatoes and carrots. Cook until the carrots have a sharp orange color and have started to caramelize. Remove vegetables and de-glaze pan with 2 cups of chicken broth. Put the vegetables and parsley back into the pan. Place the roast with the vegetables in the center of the skillet, cover and roast in the oven at 350f for 20 min. per pound of meat. Prepare the egg noodles. Slice across the grain. Per Serving: 439 calories--5.7 grams fat--57 grams protein--25 grams carbohydrates--110 milligrams cholesterol--105 milligrams sodium--6 grams dietary fiber
2 lb Ostrich steak, cut into 1/2" thick slices
1/4 cup Dijon-type mustard
1 tbsp. scallions, minced
2 tsp. Worcestershire sauce salt & pepper to taste
1/4 cup brown sugar
1/4 cup bourbon
1 clove garlic, minced
2 tbsp. olive oil
Place Ostrich, brown sugar, mustard, bourbon, scallions, garlic and Worcestershire sauce in zip-loc bag. Refrigerate for two hours. Remove meat from marinade but do not discard the liquid. Heat oil and saute ostrich until lightly browned. Drain any remaining oil. Add marinade, lower heat and simmer for a few minutes. Add salt and pepper to taste. Serve over rice or buttered noodles. Per Serving: 305 calories - 125 mg cholesterol - 9.13 gm Fat
Serves: 6 - Marinating Time: 2 hours - Cooking Time: 20 minutes * ostrich meat Recipes from Cooking with Confidence by Sandra Hildreth
Kentucky Races Ostrich Strips*
Ingredients:
2 lb Ostrich steak, cut into 1/2" thick slices
1/4 cup Dijon-type mustard
1 tbsp. scallions, minced
2 tsp. Worcestershire sauce salt & pepper to taste
1/4 cup brown sugar
1/4 cup bourbon
1 clove garlic, minced
2 tbsp. olive oil
Place Ostrich, brown sugar, mustard, bourbon, scallions, garlic and Worcestershire sauce in zip-loc bag. Refrigerate for two hours. Remove meat from marinade but do not discard the liquid.
Heat oil and saute ostrich until lightly browned. Drain any remaining oil. Add marinade, lower heat and simmer for a few minutes. Add salt and pepper to taste. Serve over rice or buttered noodles. Per Serving: 305 calories - 125 mg cholesterol - 9.13 gm Fat
Serves: 6 - Marinating Time: 2 hours - Cooking Time: 20 minutes * Recipe from Cooking Ostrich with Confidence by Sandra Hildreth
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