OSTRIDGE RECIPES RECIPES

OSTRIDGE STEAKS RECIPES ALL YOU NEED IS FOOD

OSTRIDGE STEAKS RECIPES All You Need is Food 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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

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:

{ "@type": "HowToStep", "text": "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, CarbohydrateContent 1g carbohydrate (0 sugars, CholesterolContent 49mg cholesterol, FatContent 22g fat (4g saturated fat), FiberContent 0 fiber), ProteinContent 25g protein., SodiumContent 685mg sodium

ROAST OSTRICH RECIPE - FOOD.COM

Roast Ostrich Recipe - Food.com image

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!

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

4 1/2 lbs ostrich roast
4 garlic cloves, minced
1 teaspoon fresh ground black pepper
2 large onions, cut into 1/4 in slices
1 cup water

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, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 2.8, CarbohydrateContent 5.9, FiberContent 0.8, SugarContent 2.2, ProteinContent 0.6

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MARINATED OSTRICH STEAK RECIPE: HOW TO MAKE IT - TASTE OF HOME

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.
From tasteofhome.com
Total Time 30 minutes
Category Dinner
Calories 309 calories per serving

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°).

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