 Asian
Satay With Sesame Seeds On Skewers
-
This
satay is great on its own, but may want to try it with a Southeast
peanut sauce. If you use bamboo skewers, soak them for 30
minutes before threading the meat.
- 1/3 cup of soy
sauce
- 2 tsp Asian
sesame oil
- 2 tsp minced
gingerroot
- 2 large garlic
cloves, finely minced
- 2 tsp. rice
vinegar
- 1-2 tsp. sugar
- ½ tsp. freshly
ground white pepper
- 1 ½ tbs. lightly
toasted sesame seeds
- 1 pound ostrich
filet, partially frozen for easy slicing
- Fresh cilantro
sprigs (optional)
Mix together
soy sauce, oil, and gingerroot. Garlic, vinegar, sugar, pepper,
and sesame seeds. Slice meat on diagonal 1/8 to ¼ inch thick
and add to soy mixture. Toss well to coat all the slices and
let stand at room temperature for 1 hour.
Prepare grill.
Thread meat on skewers. Place skewers on grill rack, not touching
each other. Grill over medium-hot to hot coals, basting once
or twice with marinade, until meat is lightly browned, about
2 minutes on each side. Cook rare to medium-rare. Do not overcook.
Arrange on a clean serving plate and garnish with cilantro.
May want to use Southeast peanut sauce for dipping.
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-
Ostrich Filets Flame
-
- (2)
4 oz. Ostrich filets
- salt
and pepper
- 1 clove
garlic, crushed
- 2 tbs.
butter
- ¼ cup
brandy
- ½ cup
ostrich stock (may substitute beef stock)
- 1 ½
cups sliced mushrooms
Pound ostrich
filet lightly with a mallet. Season meat on both sides with
salt, pepper and garlic. Melt butter in a heavy saucepan and
add the meat. Saute ostrich filets on each side for about 2
minutes per side. Add brandy and flame. Remove meat to a platter
and keep warm. Add mushrooms to the sauce remaining in the pan.
Add stock and reduce by half. Pour sauce over meat and serve
immediately. Serves 2.
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- Ostrich
and Shrimp in Roasted Garlic Sauce
-
- 8 jumbo
shrimp
- 12
pieces of ostrich, sliced medallion size and then pounded
into scaloppini
- 15-20
medium sized whole garlic cloves, peeled
- ½ bottle
of dry white wine (preferably Chardonnay)
- 1-½
pints of heavy whipping cream
- 1 medium
sized red onion, finely chopped
- ½ stick
lightly salted butter
- salt
and pepper to taste
- 1 tbs.
olive oil
- ½ cup
chicken stock
Prepare
ostrich and set aside. Place garlic cloves in the oven at
400 degrees and bake until soft and brown (about 10-15 minutes).
In saucepot, melt butter and saute onion until onion is fully
cooked (about 5 minutes). Add wine and allow to cook until
dry over medium heat. When mixture has evaporated back down,
add roasted garlic and puree. Place back on heat and slowly
add cream, salt and pepper. Bring to slight boil and set aside.
In separate pan, heat olive oil, add ostrich, sear on both
sides and set aside. Add shrimp and chicken stock to oil;
saute until cooked. Add ostrich and sauce. Serves 4.
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-
Honey Glazed Ostrich Kebabs
-
Cut ostrich
meat into 1-inch pieces. Place meat and marinade into container,
covered, in refrigerator for 24 hours. Skewer, alternating
meat with tomato, green pepper and onion. Suspend skewers
over shallow pan and baste with honey, allowing excess to
drip off. Cook over medium fire turning once. Cook rare to
medium-rare. Total cooking time is about 8 minutes. Do not
over cook.
- Marinade:
1 cup red wine, 1/3 cup olive oil, 1 onion, thinly sliced,
1-tsp. parsley, 1 tsp. rosemary, ¼ tsp. white pepper, ¼
tsp. thyme, ¼ tsp. black pepper, 1 tbs. Worcestershire sauce,
3 shakes Tabasco sauce, 3 garlic cloves, crushed, 3 bay
leaves
- Meat:
½ lb., ostrich meat cut into 1 inch cubes
- Vegetables:
Tomatoes, onions, mushrooms, and green peppers cut into
½ inch pieces
- Glaze:
Honey
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-
Glazed Apricot Ostrich Kebabs
-
- 1-LB
ostrich meat cut into 1-inch cubes
- 2 tbs.
butter
- 4 tbs.
orange liqueur (or orange concentrate)
- 1 jar
(10 oz) apricot preserves
- 4 bamboo
skewers
Heat
preserves, orange liqueur and butter in a small saucepan until
butter is melted. Allow to cool. Place meat and marinade in
a plastic bag; seal and marinade for 1 hour. Thread cubes
onto a skewer and grill over hot coals for about 8 to 10 minutes,
basting often with marinade. (Skewers may be garnished with
mandarin orange slice, cherry, bell pepper chunk or other
colorful items either before or after grilling.) Serves 4.
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-
Ostrich and Avocado Salad
-
- 1 LB
ostrich cutlets
- 1 avocado,
peeled, pitted, and sliced
- ½ LB
shrimp, peeled, de-veined, boiled
- ½ tsp.
Mrs. Dash Original Blend Spices (or Nature’s Seasonings)
- Poppy
seed dressing (or choice of dressing)
- 1 tbs.
parsley flakes
- 1tsp
grated Parmesan cheese
- 2 tbs.
butter
- 3 fresh
pears, pared, sliced lettuce, any variety
Flatten
cutlets, slightly between 2 sheets of waxed paper (not too
thin). Cut into 1-inch slices. Melt butter into a skillet.
Add ostrich, shrimp, parsley flakes, spices and sauté until
shrimp is pink. Add Parmesan cheese and mix lightly. Drain
on paper towel and blot off excess butter. Place in refrigerator
to cool. Arrange lettuce leaves attractively on individual
salad plates. Place one strip of meat, one avocado slice,
one shrimp and one pear on each leaf. Dribble on the dressing.
Serve cold. Serves 4.
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-
Grilled Ostrich with Wild Mushrooms in
A Mustard Shallot Sauce
-
4 ostrich
medallions
Wild
Mushroom Ingredients:
- 2 oz
each: cepes, morels, wild shitake, mousseron, and coral
mushrooms
- 2 shallots,
chopped
- 3 cloves
garlic, crushed
- ¼ cup
white wine
- 2 tsp.
fresh thyme, chopped
Mustard Shallot Sauce Ingredients:
- ½ cup
white wine
- 4 shallots,
finely chopped
- ½ fresh
bay leaf
- 1 tbs.
fresh thyme, chopped
- 2 tbs.
Dijon Mustard
- 1 cup
venison demi glace (can substitute chicken or beef stock)
- ½ cup
creme fraiche
Mustard
Shallot Sauce Preparation: Saute shallots in butter. Deglaze
with white wine; add herbs and Dijon. Add venison demi glace
and reduce by half. Whisk in creme fraiche.
Wild
Mushroom Preparation: Saute shallots; add wild mushrooms.
When the mushrooms are almost done, add garlic and white wine.
Reduce until dry.
Ostrich
Preparation: Saute ostrich medallions. Place sauteed mushrooms
in center of hot plate. Slice ostrich and arrange around mushrooms.
Ladle sauce over meat.
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-
French Onion and Ostrich Steak Soup
-
- ½ cup
butter
- 1 lb
ostrich meat, cut into very small pieces
- 2 lbs
potatoes, cubed
- 1 cup
red wine
- 1 large
purple onion, chopped
- ¼ cup
flour
- 5 fresh
mushrooms, sliced
- 2 tbs.
salt
- 1 tsp.
White pepper, ground
Optional:
- 4 oz.
Cheddar cheese, shredded
- 4 oz.
Mozzarella cheese, shredded
- crusted
French bread, toasted
Coat meat with flour. Melt butter in soup
pot; add onions, meat, salt, and pepper. Cook over medium
heat until onions turn clear and liquid has darkened. Pour
in broth and stir. Add potatoes, mushroom, wine and enough
water to barely cover the ingredients. Turn up the heat
and stir until steam starts to appear. Lower heat to simmer,
cover, and cook for about 30 minutes or until the potatoes
are soft. Stir occasionally as the flour tends to stick
to the bottom of the pot.
For a truly elegant and impressive presentation,
fill a heavy soup bowl half full of soup, place a toasted
crusted French bread on top, sprinkle some of the cheddar
and mozzarella cheese on top of the bread. Place the bowls
on a baking dish and put under the broiler until the cheese
has melted and started turning brown around the edges (about
4 minutes). Serves 8.
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-
Tequila Marinated Roasted Red Bell Pepper
-
- 8 flame-roasted
and peeled bell peppers cut into ½ inch strips
- 5 oz.
Vegetable oil
- 2 oz.
Tequila
- 3 garlic
cloves, diced
- 3 tbs.
Finely chopped herbs of choice
Combine
all ingredients in a stainless steel container and marinade
for 24 hours.
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-
Ostrich Meat Loaf
-
In food
processor chop up:
- 1 onion
- ¼ green
pepper
- 1 carrot
Mix the following together:
- The above
mixture
- 1 egg
- 1 ½ lbs
ground ostrich
- 2 ½ tbs
grated parmesan cheese
- ½ cup
Italian Style Bread Crumbs
- ½ cup
Ketchup
- salt,
pepper, garlic to taste
Put
entire mixture into greased loaf pan. Cover with ketchup
on top. Bake at 350 degrees for 50 minutes.
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Ostrich in Phyllo Dough
-
- 8 oz.
Ostrich, ground
- 1 pkg.
Spinach, thawed
- 8 oz.
Cream cheese
- 1 pkg
Knorr Swiss Vegetable soup Mix
- 6 tbs.
Butter, melted
Keep
phyllo sheets covered with a damp cloth to prevent drying.
Preheat
oven to 350 degrees. In food processsor add ground ostrich
meat, cream cheese, drained spinach, and soup mix. Process
for about 15 seconds. Lay phyllo on a flat surface and brush
lightly with melted butter. Cut the sheets lengthwise into
four strips (about 18" x 3"). Place about a tablespoon
of mixture one inch from the bottom edge of a strip. Take
bottom corner of the strip and fold it over the mixture at
a 45 degree angle from the other corner. Continue folding
just as you would a flag to form a triangle that encloses
the filling. Repeat for each strip. If desired, place a fresh
sprig of dill, parsley, pimiento or olive slice under the
last phyllo layer for a garnish. Place on a cookie sheet with
a garnish on top. Brush the tops with butter and bake for
12-15 minutes or until a golden brown. Makes 36 pieces.
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-
Quick and Easy Ostrich Steak
-
- 4 (4
oz.) ostrich steaks, no thicker than ¾ inch
- 2 tbs.
Worcestershire sauce
- ¼ tsp.
Garlic salt
- ½ tsp.
Salt
- ¼ tsp.
Lemon pepper
Sprinkle
spices and Worcestershire sauce over steak. On a preheated
grill on high, place steaks on grill long enough to sear rack
marks on the steak. Turn the steaks around ¼ turn to create
diamond shapes. Continue cooking on each side until rare to
medium-rare, about 4 minutes per side.
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-
Fajita Ostrich Bits
-
- 1 lb
ostrich meat, cut into 1 inch cubes
- ¼ cup
lemon juice
- Fajita
spice
Place
all ingredients in a bowl. Toss together and chill for at
least two hours or over night. Arrange marinated meat on a
heat safe dish so cubes are not touching each other. Broil
for about 4 minutes, turning once. Serve with toothpicks.
Ostrich bits are very flavorful and may be served with or
without a variety of steak sauces.
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-
Ostrich with Tequila Marinated Roasted
Red Bell Peppers
-
- 3 oz
clarified butter
- 8 (3
oz) ostrich medallions
- Flour
as needed
- 3 oz
Tequila
- 1-1
½ tbs canned green pepper corns
- 4 oz.
Reserved marinade (from roasted pepper recipe above)
- 1 tsp.
Pepper
- 1 tbs
salt
- 3 oz
whole butter
- 1-1
½ cups ostrich demi-glace (or stock)
- 4 tbs.
Chopped shallots
Lightly
pound ostrich to achieve uniform size pieces 3/8 inch thick.
Moisten meat with 1 oz. Tequila. Dredge lightly in flour seasoned
lightly with white pepper. Saute the medallions in clarified
butter to rare to medium-rare. Undercook slightly. Remove
and hold in warm place.
Saute
the shallots and add green pepper corns. Deglace the pan with
remaining Tequila, add demi-glace and reserve marinade and
reduce by half. Monte au beurre*. Adjust seasonings and serve
the medallions with the sauce.
*Monte
au beurre- to finish a sauce by swirling in raw or compound
butter until melted; used to give sauces shine, flavor, and
richness.
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