Preparing Ostrich Meat

The best way to cook ostrich meat is Medium Rare to Medium

Ostrich Top Filet, Top Steaks, Tenderloins, and Top Loins

  • Broil: 450 degrees, 9 – 11 minutes, turning every 3 minutes
  • Pan: Medium-low flame, turning every 1½ minutes
  • Season like beef. Red Wine

Ostrich Burgers

Quarter-Pound Patties
  • Pan: Medium heat, 1½ – 2 minute each side
  • Grill: Medium heat, 3 – 4 minutes, turning every minute

Ostrich Meat Recipes

  • Blackened Steak

    Blackened Steak
    Serves 4

    8 3 oz. Ostrich Fillets
    1 tbsp. Extra Virgin olive oil
    Blackened Steak Magic Seasoning
    4 baked New Red Potatoes
    2 cups sliced mushrooms, lightly sautéed

    Rub steaks with olive oil and blackened seasoning. Refrigerate steaks for two hours. On an outdoor propane grill on highest heat or a hot charcoal grill,cook steaks to medium doneness (8-10 minutes). Serve on a bed of sautéed mushrooms and side with baked potato.

  • Fillet & Shrimp

    Fillet and Shrimp
    Serves 4

    1 lb. of Ostrich Fillets
    12 oz. Shrimp
    1-1/3 cups rice
    1-1/3 cups asparagus
    Low Sodium Soy Sauce

    Marinate fillets in soy sauce. Grill fillets over a charcoal grill at a very high tempurature until cooked rare to medium rare. Grill the shrimp. Serve over a bed of rice with asparagus spears on the side.

  • Stir Fry

    Stir Fry
    Serves 4

    1 lb. Ostrich Fajita Strips
    2 sliced Green Peppers
    1 sliced Red Pepper
    2 medium White Onions, cut into large pieces
    8 Tbsp. Low Sodium Soy Sauce
    4 Cloves Shushed Garlic
    dash of Ginger (dried)
    4 Tbsp. Margarine
    4 cups cooked rice

    Marinate strips overnight in soy sauce, garlic, and ginger. Cook peppers and onions in a large skillet until partially cooked. Add meat, cooking until brown. Serve over a bed of rice.

  • Phili-Lite Cheese Steak

    Phili-Lite Cheese Steak
    Serves 4

    1 lb of Ostrich Steaks
    2 Tbsp Olive Oil
    1 Red Pepper
    1 Yellow Pepper
    1 Green Pepper
    2 Onions
    2 10″ loaves French or Italian Bread
    4 slices Provolone cheese

    Cut meat into thin strips ¼″ thick. Cut peppers and onions into ½″ thick strips. Sauté onions and peppers in olive oil on a hot griddle or sauté pan until tender (about 3 minutes). Grill meat strips 1 minute per side. Place cheese on bread. Add the meat strips, peppers, and onions.

  • Sweet & Sour Kabobs

    Sweet & Sour Kabobs
    Makes about 16 skewers

    2 lbs. Ostrich Kabob Meat
    2 Red Peppers
    2 Green Peppers
    1 Large can Pineapple Chunks
    Yoshida’s Hawaiian Sweet and Sour Sauce
    Wooden Skewers

    Cut peppers into 1 inch squares. Skewer alternating meat, peppers, and pineapple. Brush sauce onto skewers and refrigerate for 2 hours. Place skewers on hot grill for 7 – 8 minutes. Baste with sauce, turn and cook 5 minutes longer.

  • French Dip

    French Dip
    Serves 4

    4 Ostrich Steaks (6 oz. each)
    2 Loaves French Bread
    1 Package Au Jus Gravy Mix
    Cajun Seasoning Mix

    Rub Steaks with Cajun seasoning mix just before grilling. Prepare Au Jus gravy mix as directed. Grill steaks to medium doneness. Cut steaks into thin strips (¼″ thick). Cut each bread loaf in half and slice horizontally. Place steak strips onto bread and pour gravy over sandwich or serve on the side for dipping.

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