ROAST OSTRICH
One of my Cousins, Duane, and my Great Auntie Elsa used to have an ostrich ranch here in Alberta, Canada. I had ostrich on more than 1 occasion and really enjoyed it, but people just couldn't grasp eating this exotic bird so the ranch is no longer. I dug for this Australian recipe and I really hope that you enjoy it. Ostrich is a red meat that is very low in fat (lower than white chicken meat I've been told) but high in a flavour that is not "strange" or gamey at all. You can substitute a beef roast because I know many people might have a hard time finding ostrich. Enjoy!
Provided by Nif_H
Categories Meat
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 250°F Place the meat in a shallow roasting pan. Spread the garlic evenly over the meat and then sprinkle with pepper. Separate the onion slices into rings and arrange over the meat; add water to the pan.
- Cover the roast with heavy duty foil or a roasting pan lid; Roast for 2 hours.
- Turn over the meat and stir the onions into the jus. Cover and roast for 1-2 hours more or until fork tender, spooning the jus over the meat every 15 - 30 minutes. Transfer the roast to a cutting board, cover with foil and allow to stand for 10 minutes.
- Carve the meat thinly against the grain and serve with the juices from the roasting.
Nutrition Facts : Calories 24.9, Fat 0.1, Sodium 2.8, Carbohydrate 5.9, Fiber 0.8, Sugar 2.2, Protein 0.6
SPICY OSTRICH ROAST
I bought 800g Ostrich meat the other day and decided to make roast with it. I thought I would try something a little different as I have not done an ostrich in the oven that was not stuffed and then wrapped in bacon, so it still came out super tender as it should be. Ostrich is a very lean meat with virtually no fat on it, so over cooking it is a disaster. Prep time does not include sitting time.
Provided by The Flying Chef
Categories Wild Game
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Note: You can use cornflour to thicken I just prefer the taste with the gravy granules.
- Crush spices and garlic using a blender or mortar and pestle.
- Rub mixture all over ostrich to cover completely, leave to sit for 1-2 hours.
- Heat some olive oil in a large fry pan, add ostrich and cook until browned all over, transfer ostrich to an over proof dish, roast in pre-heated oven 200 degrees Celsius for 30 minutes.
- Remove and allow to rest for 10-15 minutes before carving.
- Sauce.
- Combine all ingredients in a saucepan except the butter and gravy granules, bring to the boil and reduce liquid to approximately 1 cup.
- Whisk in butter and thicken with gravy granules, serve over meat.
- Serves 3-4.
- To Serve: I served mine on a big serving platter accompanied by a mix of wild mushrooms, onions done in butter and some fresh herbs, roasted pumpkin and sauteed cabbage.
Nutrition Facts : Calories 227.4, Fat 4.8, SaturatedFat 2.5, Cholesterol 10.2, Sodium 41.5, Carbohydrate 28.8, Fiber 4.2, Sugar 12.6, Protein 1.8
OSTRICH STEAKS WITH PRAWNS AND A ROASTED GARLIC SAUCE
I thought I would have a go at another new invention, I think this turned out really well and everyone enjoyed it. The steaks were thick and juicy and the sauce was awesome and went really well with the Ostrich and Prawns. I served on a bed of mushrooms and made asparagus wrapped in bacon and topped with prawns.
Provided by The Flying Chef
Categories Wild Game
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place cloves of garlic in a roasting pan, still in skin and roast in 200c oven until browned and soft. (about 10-15 Min's).
- Remove and set aside to cool.
- Mushrooms.
- In a pan, melt butter, add garlic and mushrooms cook a few minutes to brown mushrooms, add wine and cook until liquid has evaporated, stir in parsley and thyme.
- Mushrooms can be made ahead and reheated in the microwave.
- Sauce.
- Heat a small amount of oil in pan, add onion and cook until soft. Add wine and stock, stir to dissolve stock.
- Squeeze each garlic clove into sauce, they will be the consistency of a puree. (I prefer to do this, but I think you can buy already prepared roast garlic puree, not sure if it tastes the same.).
- Add cream and pepper, just before serving mix a little water with cornflour and add to sauce. This is only meant to thicken slightly it is not supposed to be a really thick sauce.
- Serve over Ostrich.
- Ostrich Steaks.
- BBQ, grill or pan fry steaks until desired doneness, ostrich is a very lean meat and toughens when overcooked. It is better cooked medium rare, but if you prefer your meat a little more done do not cook more than absolutely necessary as it will be like eating leather.
- While the steaks are cooking heat some oil in a separate pan and cook prawns until pink and cooked through.
- To serve: Spoon mushrooms onto plate to form a base, place steaks on top and then top with prawns and drizzle with sauce.
- I topped mine with asparagus spears as well, if you want to make these they are very easy.
- I buy baby asparagus and use 5 spears per roll, wrap these with a piece of bacon and place in an oven proof dish drizzle with olive oil, add a couple of garlic cloves to pan and cook in 180c oven until bacon is cooked and asparagus tender, about 10-15 Min's.
Nutrition Facts : Calories 310.6, Fat 24.8, SaturatedFat 15.3, Cholesterol 96.7, Sodium 154.8, Carbohydrate 11.8, Fiber 1.6, Sugar 3, Protein 6.8
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