Ostrich recipes, Cooking Tips, Ostrich Stuffed Peppers, Ostrich Steak in a Creamy Mushroom Sauce, Kudu Bean and Chorizo Stew, Kangaroo Wellington, Roasting Tenderloin, Pan-Frying Steaks and Fillets, Barbecuing, BBQ, Burgers, Meatballs, Sausage and Mince

Basic Do's and Don'ts . . .
Do - cook in a frying pan, griddle or on the BBQ, using a little oil in the pan to prevent sticking.
Do - cook the meat rare to medium-rare and allow the meat to rest.
Don't - overcook on too high a heat or for too long.
Don't - grill the meat - this will dry it out.

Cooking tips . . .

Roasting Tenderloin Fillet (400g approx)
These are ideal for roasting whole. Sear on all sides. Drizzle olive oil over the joint before roasting at 200°C for 20 minutes (please note ovens vary so temperatures and time are approx).

Pan-Frying Steaks and Fillets
Best served rare to medium-rare. Fry in a little oil quickly sealing the meat each side. Cook for 2-3 minutes each side. Rest before serving.

Barbecuing Ostrich and Fillet Marinade
Mix equal parts of olive oil and red wine and add freshly ground pepper and crushed garlic. Place the meat in the marinade for up to 2 hours. Cook on the barbecue taking care not to cook on the hottest part. Allow the meat to rest before serving.

Burgers
Cook gently but thoroughly. We recommend pan-frying or barbecuing with sufficient oil to avoid sticking and drying out.

Meatballs
Brown gently in a frying pan using a little oil. Place in a casserole with a tomato based sauce. Cook at 180°C in the oven for 35-40 minutes, turning half way through. Serve with pasta or rice and a grating of cheese.

Sausages
Ostrich sausages are best oven-baked or gently fried.

Mince
A perfect low fat alternative for your favourite recipes; bolognese, chilli, lasagne, cottage pie and own recipe burgers.