OSTRICH STEAK RECIPES

Steps:

• Season ostrich with salt and pepper. Melt butter in a pan and fry ostrich for about 4 minutes on both sides. Remove from the pan, wrap in aluminum foil and let rest.
• Sprinkle flour into the pan, mix with cooking fat and saute until brown. Stir in red wine and chicken stock with a whisk, add juniper berries and bring to a boil. Boil red win mixture until reduced by 1/3 and season with salt and pepper. To serve, slice ostrich meat, arrange on plates and cover with sauce. Serve with potatoes if desired.

Steps:

• First prepare the creamed vegetables. Place the prepared carrots and patty pans in a glass bowl with a lid.Pour over 125 ml tap water and microwave on high for eight minutes, or boil for three minutes on the stove to blanch.Turn the oven onto low, to warm up a platter (or four dinner plates) for the ostrich steaks.Once cooked, plunge the vegetables into ice water. Drain and set aside.Heat the oil in a large frying pan and sauté the onion until transparent, then add the mushrooms and leeks and stir-fry intil just cooked.Add the blanched carrots and patty pans and stir to heat through.Add 80 ml of the evaporated milk, heat through and season with the salt and pepper. Set aside to keep warm in the warmed oven or warming drawer. Do not cover.In another frying pan, melt the butter over a high heat and fry the ostrich steaks quickly to seal the juices. The secret to tenderostrich steak is to cook it quickly over a high heat, but be careful not to over-cook.Three to five minutes per side should give medium-done steaks.Remove the steaks and set aside, covered, on the warmed platter (or plates) in the warm oven or warming drawer.Turn the heat down and pour the wine and berries into the frying pan.Stir in the rest of the evaporated milk and cook gently, uncovered, to reduce the gravy to half the original volume, and until the gravy is thickened.Stir the creamed vegetables and divide among fouor plates. Top with one steak portion. Spoon a little berry sauce over the steak, and serve the rest on the side.Serve with baby potato wedges (3-5) or durum wheat couscous (2 T) or 1/2 cup cooked rice or pasta.