Herb Marinated Ostrich Food

MARINATED OSTRICH STEAK

Marinated Ostrich Steak image

We raise ostriches on our farm on the eastern shore of Maryland, so we have an abundance of meat on hand to use for a variety of dishes. It's a lean meat that tastes similar to beef. My mother-in-law gave me this marinade recipe, and I've used it with a number of meats.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3/4 cup vegetable oil
1/3 cup soy sauce
1/4 cup cider or white wine vinegar
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon ground mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
4 ostrich or beef tenderloin steaks (4 ounces each)

Steps:

In a resealable plastic bag or shallow glass container, combine the first 10 ingredients; mix well. Add meat to marinade and turn to coat. Seal bag or cover container; refrigerate overnight, turning meat occasionally. Drain and discard marinade. Broil or grill, covered, over medium heat for 5 minutes. Turn and cook 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; and well done, 170°).

Nutrition Facts : Calories 309 calories, Fat 22g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 685mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.

HERB MARINATED OSTRICH

Herb Marinated Ostrich image

Ostrich has been eaten in Australia for years, but is starting to become more readily available in the U.S.

Provided by Outta Here

Categories Poultry

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb ostrich steak (approximately 1-1/2 inches thick)
1/3 cup balsamic vinegar
1/8 cup olive oil
1 tablespoon garlic, peeled and finely chopped
1/2 tablespoon fresh rosemary, chopped
1/2 tablespoon fresh thyme leave
1/2 teaspoon fresh ground black pepper

Steps:

Combine marinade ingredients in plastic bag; add meat, turning to coat. Close bag securely and marinate in refrigerator one hour, turning occasionally.
Preheat oven broiler.
Remove meat from marinade; discard marinade.
Place meat on rack in broiler pan so that surface of meat is three to four inches from heat. Broil 12 to 16 minutes per side for medium-rare to medium doneness.
Carve into slices and serve.

Nutrition Facts : Calories 217.7, Fat 10.1, SaturatedFat 2.3, Cholesterol 85, Sodium 97.4, Carbohydrate 4.6, Fiber 0.2, Sugar 3.2, Protein 24.9

BUTTERMILK HERB MARINADE

Buttermilk Herb Marinade image

This is a great marinade to use on chicken or pork. The buttermilk has a tangy kick and it works well as a tenderizer. Just marinate for 1 to 4 hours and discard the marinade and cook.

Provided by Nimz_

Categories Chicken

Time 1h10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1 cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon kosher salt
1/2 teaspoon dried marjoram
1/2 teaspoon fresh ground black pepper

Steps:

In a medium bowl whisk together all the ingredients.
Marinate chicken or pork for 1 to 4 hours and discard marinade.
Cook as desired.

Nutrition Facts : Calories 180.8, Fat 3, SaturatedFat 1.5, Cholesterol 9.8, Sodium 2755.2, Carbohydrate 31.8, Fiber 1.6, Sugar 29.1, Protein 9.1

HERB AND GARLIC MARINADE

Herb and Garlic Marinade image

This basic marinade imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and soft cheeses. The marinade doesn't work well as a sauce, so discard it before cooking.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 3/4 cup, enough for 2 1/2 pounds of meat or fish

Number Of Ingredients 7

Ingredients

2 to 3 tablespoons rice vinegar
1 teaspoon extra-virgin olive oil
1/2 cup mixed fresh herbs, such as oregano, thyme, savory, sage, parsley, and rosemary, coarsely chopped
1 teaspoon coarsely chopped garlic
Zest of 1 lemon (1 tablespoon)
Coarse salt and freshly ground black pepper
Lemon wedges, for garnish

Steps:

Whisk together ingredients in a nonreactive dish. Arrange meat in dish; rubwith marinade. Cover; refrigerate forlength of time specified below, turning meat occasionally.
Removemeat from refrigerator; let it come to a cool room temperature beforecooking. Remove meat from the marinade; discard the marinade. Usinga paper towel, wipe off any large piecesof herbs or garlic from meat. Seasonmeat with salt and pepper.
Cook meat as desired. Garnish withherbs; serve with lemon wedges.

GARLIC AND HERB MARINADE

Garlic and Herb Marinade image

Easy and versatile. A nice alternative to bottled dressings for marinade! This one includes garlic, thyme and Italian-style seasonings.

Provided by Denyse

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 5m

Yield 8

Number Of Ingredients 10

Ingredients

⅓ cup water
⅓ cup vinegar
⅓ cup vegetable oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried Italian-style seasoning
1 teaspoon poultry seasoning
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

Nutrition Facts : Calories 85.5 calories, Carbohydrate 1 g, Cholesterol 0 mg, Fat 9.2 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.2 g, Sodium 291.5 mg, Sugar 0 g

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Empty the meat and its juices into a bowl and add all the marinade ingredients. Give the lot a good stir, so the ostrich gets well coated in the marinade. Set aside for about 30 minutes while you make the orange and ginger sauce.
Melt the butter on medium-high heat in a saucepan. When it foams, add the orange segments, salt, and cinnamon. You’re looking to get a bit of color onto the outsides of the segments, so cook for about five minutes, turning them a few times. They will soften but be gentle in their turning so they don’t lose their shape.
Quickly arrange the ostrich in a single layer on a grid over evenly spread hot coals. Leave well alone for three sizzling minutes – don’t fiddle with it. (You’ll see the ostrich starting to constrict a little and form into plump pillow shapes. That’s excellent.) Now turn the ostrich and, again, leave well alone for another three minutes. Cooked!

Herb Marinated Ostrich Food

MARINATED OSTRICH STEAK

We raise ostriches on our farm on the eastern shore of Maryland, so we have an abundance of meat on hand to use for a variety of dishes. It's a lean meat that tastes similar to beef. My mother-in-law gave me this marinade recipe, and I've used it with a number of meats.

HERB MARINATED OSTRICH

Ostrich has been eaten in Australia for years, but is starting to become more readily available in the U.S.

BUTTERMILK HERB MARINADE

This is a great marinade to use on chicken or pork. The buttermilk has a tangy kick and it works well as a tenderizer. Just marinate for 1 to 4 hours and discard the marinade and cook.

HERB AND GARLIC MARINADE

This basic marinade imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and soft cheeses. The marinade doesn't work well as a sauce, so discard it before cooking.

GARLIC AND HERB MARINADE

Easy and versatile. A nice alternative to bottled dressings for marinade! This one includes garlic, thyme and Italian-style seasonings.

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