Recipes & Tips
Tips & Tricks
"Ostrich, a red meat, is rich in protein and iron, contains no marbled for fine texture. For best taste the meat should be cooked to no more than medium doneness. Moist heat methods, steaming, poaching, simmering will achieve excellent results. When broiling or grilling more tender cuts, cook to 145-150 degrees. Serve immediately. Ground meat should be cooked to 160 degrees, until it is no longer pink; serve immediately. Ostrich meats can be used with all of your favorite meat recipes. Sauces, marinades, rubs, and spices give flavorful results."
Tony Wall, Owner/Operator
Seared Ostrich Fillet with Apricot Tomato Relish
Cut ostrich filet about 1/4" thick. Heat skillet to medium high, coat with olive oil. Dip each filet in orange juice and dust with seasoned flour. Place in the heated skillet. Sear one side and turn. Season with grill mix and garlic salt. Remove at medium rare stage. Serve immediately with Apricot Tomato Relish.
Apricot Tomato Relish
Stir together and allow to stand for at least 30 minutes.
1/3 cups dried apricots, diced 3/4 cups cited tomatoes
2 tablespoons crumbled bacon
freshly ground black pepper minced chives to taste
1/3 cups chopped black olives
1/4 cups finely sliced green onions
3-5 tablespoon olive oil