1 - pound Ostrich Strips

Ostrich Recipes

Homemade Ostrich Burgers

500 g Ostrich Mince

1 onion, chopped and fried

1 clove garlic, crushed

1 tablespoon capers, chopped

2 anchovy fillets, chopped

1 tsp Worcestershire sauce

1 slice whole – wheat bread, crumbled and soaked in

¼ cup water

1 egg, beaten

salt and milled pepper to taste

oil for cooking

6 soft rolls

3 tomatoes, sliced

fresh lettuce

Knead together the mince, onion, garlic, capers, anchovy fillets, Worcestershire sauce, bread, egg and seasoning. Shape ostrich mixture into 6 patties. Moisten with oil and pan fry or grill until nicely browned. Sandwich between split soft rolls along with sliced tomatoes and lettuce.

Alternatively, use KLEIN KAROO Ostrich Burgers. There are 4 lean, tasty ostrich patties per 500 g pack.

Peppered Ostrich Medallions

For the marinade:

½ cup dry red wine
¼ cup olive oil
1 large clove garlic, minced (about 1 tsp)
1 bay leaf, crumbled
1 tsp fresh thyme leaves
½ tsp coarsely ground black pepper

2 (4-ounce) ostrich medallions
2 tbsp olive oil
Coarse kosher salt
3 tbsp crushed black peppercorns
1 tbsp fresh thyme leaves

Prepare marinade by combining wine, oil, garlic, bay leaf, thyme and black pepper in shallow bowl. Add ostrich medallions, turning to coat. Cover and refrigerate, turning occasionally, for 4 hours.

Preheat oven to 425⁰F.
Remove medallions from marinade. Place peppercorns in a shallow plate. Season medallions with salt and lightly roll medallions into peppercorns. Heat oil in a large ovenproof skillet over medium-high heat and add ostrich. Sear medallions on all sides.
Transfer skillet to oven and cook for 5 minutes, or to an internal temperature of 145-155⁰F. Remove ostrich from oven, scrape off excess peppercorns before serving.

Grilled Peppercorns Ostrich Medallions

2 (4-ounce) ostrich medallions

Coarse kosher salt

¼ cup crushed black peppercorns

1 baguette 1½ to 2 cups arugula

For the marinade:
½ cup dry red wine
¼ cup olive oil
1 large clove garlic, minced (about 1 tsp)
1 bay leaf, crumbled
1 tsp fresh thyme leaves
½ tsp coarsely ground black pepper

Prepare marinade by combining wine, oil, garlic, bay leaf, thyme and black pepper in small bowl. Add ostrich medallions, turning to coat. Cover and refrigerate, turning occasionally, for 4 hours.
Remove medallions from marinade; discard marinade. Place peppercorns in shallow plate. Season medallions with salt and lightly roll medallions in peppercorns. Grill ostrich over medium-high direct heat, turning frequently, about 5-7 minutes per side or to an internal temperature of 145- 155⁰F. Scrape off excess peppercorns and let rest, covered with foil, for 5 minutes before thinly bias slicing.
Bias slice the baguette and put three slices on a service plate. Arrange arugula onplate and shingle ostrich slices atop arugula.

Ostrich with Black Pepper & Honey Sauce

200g Ostrich Fillet

½ medium onion, finely diced

1 medium clove garlic, crushed

small shake (½ -¾ tbsp) dark soy

1½ tbsp clear honey

2 tsp finely ground black pepper

2 tsp five spice

vegetable or groundnut oil for frying

a portion of rice or noodles to serve

Cut ostrich fillet into inch wide strips and season with a little freshly ground black pepper and five spice. Set aside.
Gently fry garlic and onions until onion is soft.
Add stock, black pepper, honey, soy sauce and five spice. Mix together well and bring the sauce up to a gentle simmer.
When sauce is about ½ it’s original volume, taste it and adjust seasoning.
Turn down heat on the sauce to a low simmer.
Get a frying/griddle pan really hot, so it is almost smoking. Sear ostrich slices on each side for about 30s and remove from pan.
Add ostrich pieces to the sauce and stir them in. As soon as the sauce starts to bubble again, turn off the heat.
Serve with rice or noodles and some stir fried veg.

Ostrich with Plum & Ginger Sauce

400g Ostrich Fillet
A little five spice
5 plums, stone removed, cut into small chunks
1-2 level tbsp of sugar
dash (about a capful) of dry sherry

2 cubic inches crushed fresh ginger

2 tsp freshly ground cinnamon

small shake (½ -¾ tbsp) light soy

½ tbsp clear honey

Cut ostrich fillet into inch wide strips and season with little salt and five spice.
Place plums and sugar in saucepan, cover with water and bring to a gentle simmer.
After five minutes, Stir in the ginger, cinnamon, soy and sherry and bring back to a simmer for about 10 minutes.
If the mixture gets too dry add a touch more water.
Pass sauce through a sieve to strain off plum skins. Add honey to taste and adjust seasoning.

Get a frying pan really hot, so it is almost smoking. Sear ostrich slices on each side for about 30-45s and remove from pan.
Add ostrich pieces to sauce and stir them in.
Serve with egg fried rice or noodles and crispy seaweed.

Ostrich Steak

2 ostrich steaks

⅔ cup balsamic vinegar

¼ cup olive oil

2 tbsp garlic – chopped

2 green onions - chopped

Marinate ostrich for 15 minutes.
Heat oil in a medium skillet.
Sauté steaks 2-3 minutes per side.
Serve with rice or your favorite side dish.

Ostrich Triangles

250 g Ostrich Mince

2 tbsp oil

1 large onion

3 small cloves of garlic, crushed

1 tbsp ground coriander

1 tbsp cumin

1 tbsp turmeric

1 tsp masala
1 tsp salt
½ tsp pepper

juice of ½ lemon

2 tbsp brown sugar

1 tbsp apricot jam

½ cup chopped coriander leaves

4 rounds feta cheese, crumbled

¼ cup pine kernels, roasted

1 box phylo pastry (14 sheets)

125 g melted butter or cooking oil

Preheat oven to 190 °C. Heat oil in frying pan. Add onion & garlic and fry until light brown. Lower heat and add spices. Cook for 1 minute. Add ostrich minced meat and stir. Add salt, pepper lemon juice, brown sugar and apricot jam. Remove from stove & cool. Roast ¼ cup pine kernels in pan over low heat or in oven. Add pine kernels, coriander leaves & feta cheese to meat mixture & season to taste. Place pastry sheet on work surface & brush with melted butter. Top with another sheet, brush with butter & cut lengthwise into 4 strips. Place 3 level tsp of meat at end of each strip. Fold pastry over to form triangle. Keep folding until end of strip. Brush with butter & place on oven tray. Repeat process with remaining pastry & filling. Bake 15–20 mins until golden brown. Serve hot with Wellington's sweet chili sauce.

Ostrich Sushi

125 g rare Ostrich Fillet or Steak
(cut into thin strips)

1 cup short grain white rice

2 cups water

2 tablespoons rice vinegar

1 tablespoon salt

3 – 4 sheets of Nori

Wasabi to taste (optional)

1 small Lebanese cucumber, peeled
½ small avocado (cut into small pcs)
¼ cup pickled ginger
Soy sauce for dipping

Wash rice & drain well. Place rice & water in medium-sized pan. Bring to boil, reduce heat & simmer uncovered for 4–5 mins. Cover, reduce heat to very low & cook for another 4–5 mins. Remove pan from heat & cool. Stir in combined vinegar, sugar & salt. Place a sheet of Nori on piece of greaseproof paper on flat surface. Place quarter of rice along one end of Nori, leaving a 2 cm border around 3 sides. Spread a very small amount of wasabi down centre of rice. Place pcs of ostrich meat, cucumber, avocado & ginger over wasabi. Using the paper as guide, roll up firmly from bottom. Press Nori to seal edges. Use sharp flat-bladed or electric knife to cut roll into 2,5 cm rounds. Repeat process with remaining ingredients. Serve with small shallow bowls of soy sauce, or extra wasabi mixed with soy sauce, for dipping.

Breakfast Pizzas with
Ostrich Bacon

12 – 18 slices of Ostrich Ham/Bacon
6 ready-made small pizza bases

2 tbsp olive oil
12 – 18 small tomatoes, halved
dried oregano
olive oil
6 eggs
salt and ground black pepper
extra tomato and onion mix (optional)

Place pizza bases on well-oiled baking pans. Moisten the bases with oil and extra tomato and onion mix. Put the Ostrich Bacon and halved tomatoes on top. Add a sprinkling of oregano. Drizzle with olive oil. Bake at a fierce 240 ºC near the bottom of the oven for 10 – 15 minutes or until the base is cooked and browned. Meanwhile, fry eggs until just set and then place one egg on top of each cooked pizza. Season with salt and ground black pepper. Serve immediately.

Ostrich Curry

1 kg Ostrich Steak or Goulash

2 tbsp oil

2 onions, finely chopped

2 cloves garlic, crushed

2 small green chilies, finely chopped

5 cm piece ginger, grated

1½ tsp turmeric
2 tsp ground cumin
3 tsp ground coriander
½ –1 tsp chili powder
1 –1½ tsp salt
425 g can crushed tomatoes
125 ml coconut cream

Cut meat into cubes. Heat oil in large heavy–based frying pan (with lid). Add onion, stirring frequently over medium high heat for 10 mins. Add garlic, chilies & ginger and stir for further 2 mins. Mix together turmeric, cumin, coriander & chili powder in small bowl. Stir to smooth paste with 2 tbsp water & add to frying pan. Stir constantly for 2 mins. Add meat, stirring well to coat with spices. Add salt & stir in undrained tomatoes. Bring to boil, cover & reduce heat to low. Simmer 45 – 60 mins until ostrich is tender. Stir in coconut cream 30 mins before end of cooking time.

Ostrich Kefta

1kg Ostrich Mince

1 onion, finely chopped

2 cloves garlic, finely chopped

2 tbsp finely chopped fresh flat – leaf parsley

2 tbsp finely chopped fresh coriander leaves

½ tsp cayenne pepper

½ tsp ground pepper

½ tsp ground ginger

½ tsp ground cardamom

1 tsp ground cumin

1 tsp paprika

Sauce:
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tsp ground cinnamon
1 tsp paprika

2 x 425 g cans chopped tomatoes
2 tsp harissa

4 tbsp chopped fresh coriander leaves
2 tbspapricot jam

Preheat oven to 180 ºC (350 ºF). Lightly grease 2 baking trays. Place ostrich mince, onion, garlic, herbs & spices in bowl & mix together well. Season with salt & pepper. Roll tbsp of mixture into balls & place on prepared trays. Bake for 18–20 mins.
Sauce: Heat oil in large saucepan, add onion & cook over medium heat for 5 mins. Add garlic, cumin, cinnamon & paprika, and cook for 1 min. Stir in tomato, harissa & apricot jam & bring to boil. Reduce heat & simmer 20 mins, add meatballs & simmer another10 mins. Stir in coriander, season well & serve.

Ostrich Meat Burger

500g Ostrich meat (mince)

1 egg

¼ cup rolled oats
(to bind the mixture together with the eggs)

finely chopped avocado

1 small onion (finely diced)

¼ tsp mixed herbs

3 sprigs of finely chopped parsley

Salt and pepper to taste

Mix all the ingredients together in a bowl and place in the refrigerator for a couple of hours until firm. Make into balls & flatten to make burgers, place on a hot B.B.Q. and cook for two minutes, either side and serve on a hot toasted sesame roll with your favorite toppings e.g. lettuce, tomato, beetroot, cucumber, onion and a cooked egg, topped with your favorite B.B.Q. sauce.

Asian Ostrich Kebabs

1 lb Ostrich steak, 1" thick; cut into 1" cubes

⅓ Cup Soy sauce

2 tsp Asian sesame oil

2 tsp Minced ginger root

2 large Garlic cloves; minced

2 tsp Rice vinegar

1 tsp Sugar; to 2 tsp

½ tsp Freshly-ground white pepper

1½ tbsp Lightly-toasted sesame seeds

Hot steamed rice

In a medium-sized bowl, stir together soy sauce, sesame oil, minced ginger, garlic, vinegar, sugar, white pepper, and sesame seeds.
Add ostrich cubes, toss well, and marinate 45 minutes.
Thread on skewers and broil or grill, turning several times, 2 to 3 minutes.
Do not overcook.
Serve with freshly-steamed rice.

Stir-Fry

1 - pound Ostrich Strips

2 - sliced Green Peppers

2 - medium White Onions, cut into large pieces

8 - tbsp low sodium Soy Sauce

4 - cloves crushed Garlic

dash - dried Ginger

4 - tbsp Margarine

4 - cups cooked Rice

Refrigerate and marinate strips overnight in soy sauce, garlic, and ginger. Cook peppers and onions in a skillet with margarine until partially cooked. Add meat, cooking until brown. Serve over rice.

Fillet & Shrimp

1 - pound Ostrich fillets

12 - ounces Shrimp

1⅓- cups Rice

1⅓ - cups Asparagus

Low Sodium Soy Sauce

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

Sloppy Joe

1 - lb ground Ostrich meat

1 - cup finely chopped Onion

1 - cup finely chopped Green Pepper

1 - cup Barbecue Sauce

4 - Hamburger Buns

Cook onions and green peppers in a pan sprayed with non-stick cooking spray until tender. Add meat and continue cooking until brown. Add barbecue sauce and heat until warm. Serve on hamburger buns.

Stuffed Peppers

1 - lb ground Ostrich meat

4 - large Green Peppers, seeded and halved

4 - tbsp chopped Onion

1 - cup diced canned Tomatoes with juice

12 - tbsp Tomato Sauce

2 - cups Water

4 - cups cooked Rice

Salt and Pepper

Garlic

Blanch peppers. Spray skillet with non-stick cooking spray and brown meat with onion; add garlic, salt and pepper to taste. Add tomatoes, juice and water. Simmer until thoroughly warm and mix with rice. Stuff peppers with mixture and drizzle tops with tomato sauce. Before serving, heat for 10-15 minutes in 300°F oven

Ostrich Burgers
1 lb ground Ostrich
1 clove garlic, finely minced
2 tbsp finely chopped onion
1 tsp olive oil
1 lb ground ostrich meat
½ tsp freshly ground black pepper
1 tsp salt

Saute onion and garlic in olive oil. Gently mix onion and garlic mixture with meat, salt and pepper.
For skillet: Heat a skillet over medium heat. Form three patties ½" thick and 3⅓" in diameter, and saute about two minutes on each side.
For grill: Preheat grill, brush meat with oil and grill about 4 minutes on each side.
Serve on your favorite bun or bread with grilled onions, and/or sauteed mushrooms, guacamole, sliced tomatoes, lettuce, French fries, or chips of your choice