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To order
the full cookbook of
ostrich recipes contact
Glinda Cunningham at Glinda@wildcanyonostrich.com.
Ostrich Goulash
Ingredients:
1 lb ground ostrich
1 medium chopped onion
2 cans (16 oz.) whole
tomatoes cut up with juice.
1 package (12 oz.) macaroni noodles
1/4 tbs. pepper
1/2 tbs. salt
Directions:
Spray skillet with cooking non-stick cooking
spray and brown the ground ostrich meat. Boil macaroni and drain.
Place macaroni in a two to three quart pan. Add remaining
ingredients. Cover and simmer for 30 minutes.
Nutritional Value: (per serving)
322 calories--3 milligrams cholesterol--2 grams
fat 27 grams protein--48 grams carbohydrates
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Stuffed Bell
Peppers
Ingredients:
1 lb ground ostrich
3 medium bell peppers
1 can 8 oz. tomato sauce
1 cup uncooked instant rice
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/8 tsp garlic powder
Directions:
Cut the bell peppers in half lengthwise and remove the seeds and membranes. Mix
all remaining ingredients into a small bowl. Spoon mixture into the pepper
halves. Cover loosely with wax paper then place on roasting racks. Microwave on
high until peppers are tender (12-16 min.) Turn peppers four times during
cooking. Or.........bake for 1 hour at 425f.
Nutritional Value: (per serving)
160 calories--58 milligrams cholesterol--4.8 grams fat
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Ostrich Roast
Ingredients:
4-5 lb. Ostrich drum roast
1 packet dry onion soup mix
1 tbs. course black pepper
4 tbs. olive oil
2 cups raw miniature carrots
1/2 cup parsnips (sliced)
2 cups potato wedges
1/2 cup pearl onions (blanched, skins removed)
shallots (diced fine)
2 cloves of garlic (minced)
2 cups chicken broth
1 can crushed tomatoes (16 oz)
1/4 cup chopped parsley
4 cups egg noodles (cooked)
Directions:
Apply a rub made from the onion soup and black
pepper. Refrigerate for up to 6 hours. Put the olive oil in a
large oven-ready skillet and sear the meat on all sides. Remove
the roast from the skillet. Add two tbs. of olive oil and sauté
the onions, garlic, shallots, parsnips, potatoes and carrots.
Cook until the carrots have a sharp orange color and have started
to caramelize. Remove vegetables and de-glaze pan with 2 cups of
chicken broth. Put the vegetables and parsley back into the pan.
Place the roast with the vegetables in the center of the skillet,
cover and roast in the oven at 350f for 20 min. per pound of
meat. Prepare the egg noodles. Slice across the grain.
Nutritional Values: (per serving)
439 calories--5.7 grams fat--57 grams protein--25
grams carbohydrates--110 milligrams cholesterol--105 milligrams
sodium--6 grams dietary fiber
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Peppered Ostrich Roast
Ingredients:
2 lb Ostrich Roast
2 tbs course grind pepper
1/4 tsp Garlic powder
1/2 tsp salt
Directions:
Place spices in a small bowl and mix well. Rub
spices on all sides of roast. Microwave on high for 3 min.
Microwave at 50% power for 8 min. turn roast over and microwave
for an additional 8 min. (internal temp. 120f. )for rare. Add two
additional min. each sides for medium( internal 135f.) add four
additional minutes for well ( internal 150f.) Place a foil tent
over the roast and allow to stand for 10 min. before serving.
Or......bake at 350f for 1 hour or until
desired internal temperature is achieved. Caution well done
Ostrich is a bit like jerky.
Nutritional Value: (per serving)
75 Calories--44 milligrams cholesterol--1.2 grams
of fat
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Ostrich Soup
Ingredients:
1/2 lb Ostrich Steak
1 cup chopped celery
1/4 cup chopped onion
2 cubed medium potatoes
4 small carrots sliced thin
1 can(14 oz.) sliced diced tomatoes
1 can (15.5 oz) small English peas
1/4 tsp pepper
1 tsp salt
2 1/4 cups water
Directions:
Place steak, celery, onions, potatoes, carrots and 1/4 cup of water in
large microwavable bowl. Microwave on high until potatoes are tender (12-15 min). Stir
after 6 min. Add remaining ingredients and cook on high for additional 10 min. stirring
occasionally. Or.......mix all ingredients and simmer on the stove for 1 hour.
Nutritional Value: (per serving)
116 Calories--22 Milligrams cholesterol-- 14.7 grams of fat
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Ostrich Meat Loaf
Ingredients:
1 1/2 lb. Ostrich ground
1/2 cup red or white wine
2 tbs. chopped onion
1 8 oz. can of tomato sauce
1/2 green pepper chopped
1 tbs. instant beef bouillon
1 tbs. Kitchen Bouquet Sauce
1/2 tbs. salt
1/2 tsp dry mustard
1/4 cup catsup
Mint leaves (fresh)
Directions:
Thoroughly blend all ingredients. Press into 9x5
loaf dish. Microwave on high until internal temperature reaches
155 f (about 15 min.) If desired spread top of loaf with catsup
during last 3 minutes of cooking time. Cover with aluminum foil
and let stand for three to five minutes before serving.
Or..... bake uncovered in oven for one hour at
350f top the loaf with catsup the last 15 min. of cooking. slice
the other half of the bell pepper and use to arrange on top of
the loaf. Place fresh mint leaves on top of the loaf directly
before serving.
Nutritional Value: (per serving)
91 Calories- 43 milligrams cholesterol- 2.1 grams
fat
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Ostrich Fillet and Shrimp
Ingredients:
1 lb. Ostrich Fillets
1/2 oz. Shrimp
1 1/2 cup Rice
1 1/2 cup Asparagus
Low Sodium Soy Sauce
Directions:
Marinate the ostrich fillets in soy sauce. Grill the fillets over a grill
at very high temperature until medium rare. Grill the shrimp. Serve over a bed of rice
with asparagus spears on the side.
Nutritional Value: (Based on entire meal)
330 Calories- 1 gram fat- 52 grams protein- 25 grams carbohydrates
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Grilled Ostrich Fillet
Ostrich is not cooked as long as beef or poultry. Steaks can be marinated
in low-sodium soy sauce before grilling. Grill at very high temperature until the outside
becomes lightly brown. The inside should be a pink color.
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Stir-fry
Of Ostrich and Vegetables*
Ingredients:
One pound ostrich, from
the fan or other tender
cut
Cut into 1 " X 2 1/2'
to 3' strips
Salt and freshly ground
white pepper
1 cup each cut into
2" lengths
broccoli
cauliflower flowerets
green
beans
3/4 cup chicken stock
3 tbls Soy sauce
3 tbls hoisin sauce
1 tbls Cornstarch
1/3 cup corn oil
3 slices ginger root,
finely minced
2 large cloves garlic,
finely minced
3 small boiling onions,
cut into quarters, layers
separated
1
red bell pepper,
cut into 1" squares
large shittake mushrooms,
stems removed and cap
sliced
8
green onions, white
and light green part only,
cut on diagonal in 1
1/2" lengths
2 tsp. lightly toasted
sesame seeds 2 tsp. sesame
seed oil 1/8 cup chopped
fresh cilantro
Directions:
1. Sprinkle meat with salt
and pepper and set aside.
Blanch broccoli,
cauliflower and beans one
to two minutes, drain and
refresh in ice water. Dry
well and set aside.
2.
Combine 1/2-cup
stock with soy sauce and
hoisin sauce; set aside.
Combines remaining stock
with cornstarch and set
aside. (Stir well before
using.)
3.
Heat wok over high
heat and add corn oil.
When oil is simmering hot,
add half the meat and
stir-fry until nicely
browned on outside but
still rare inside, about
two minutes. Remove to a
plate with tongs and
stir-fry remaining meat.
Remove and keep warm.
4. Pour off all but l
tablespoon oil, reheat
wok, and add ginger,
garlic, boiling onions,
bell pepper and mushrooms.
Stir-fry two to three
minutes.
5. Return meat to wok, add
soy mixture and bring to
boil for one to two
minutes. Add broccoli,
cauliflower, green beans
and green onions. Reduce
heat slightly and stir in
cornstarch binder Cook,
stirring, until thickened,
about one minute. Toss in
sesame seed oil and
garnish with sesame seeds
and cilantro.
*Adapted from
"Cooking with
Ostrich" by Coralie
Castle
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Ostrich
Scaloppine with Green
Peppercorns Herb
Marinated Ostrich Steak*
Ingredients:
2 pounds ostrich, fan or
other tender cut,
partially frozen for easy
slicing
1 tbls Dried green
peppercorns, coarsely
ground
1/2 tsp. salt
1/4 tsp. freshly ground
pepper
1/2 cup unbleached flour
2 tbls. Olive or Canola
oil
2 tbls. Butter
2 large garlic cloves,
finely minced
1/4 cup grappa (or brandy)
1/2 cup chicken stock 1/2
tsp. dried sage or 1 1/2
tsp. fresh, chopped sage
3 tbls. butter
1/2 tsp. lemon juice
1 1/2 tbls. minced fresh
parsley
Directions:
1.
Slice meat 1/4'
thick and place one slice
at a time between sheets
of plastic wrap. Pound
evenly with a flat meat
mallet to thickness of
1/8". Sprinkle
generously with coarsely
ground green peppercorns,
salt and pepper and pound
in lightly Dip meat slices
in flour to coat both
sides evenly and gently
shake off all excess flour
2. Heat a large nonstick
skillet over medium-high
heat. Add oil and two
tablespoons butter when
butter is bubbly, quickly
saut6 meat three or four
slices at a time. Turn
only once and cook until
lightly browned, about a
minute on each side. Meat
should be slightly pink
inside. Transfer to heated
serving platter and keep
warm.
3. In same skillet add
garlic and grappa. Scrape
up any particles clinging
to bottom of skillet and
reduce liquid to a slight
tablespoon. Add chicken
stock and sage and reduce
liquid slightly off the
heat whisk in butter a
tablespoon at a time.
Taste and adjust
seasonings with salt,
pepper and lemon juice.
Stirring chopped parsley
just before serving. Pour
a stream of sauce over
ostrich scaloppine, and
garnish with parsley
sprigs and green
peppercorns. Serve
immediately.
*Adapted
from Chef Carlo Crocci at
Bella West Restaurant
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Ostrich
Burgers* (Serves 3)
Ingredients:
1 clove garlic, finely
minced
2 tbls. finely chopped
onion
1 tsp. olive oil
1 pound ground ostrich
meat
1/2 tsp. freshly ground
black pepper
1 tsp. salt
Directions:
Sauté onion and garlic in
olive oil. Gently mix
onion and garlic mixture
with meat, salt and
pepper.
To cook in a skillet:
Heat a skillet over
medium heat. Form three
patties 1/2" thick
and 3 1/2' in diameter,
and saut6 about two
minutes on each side.
To cook on the grill:
Preheat grill, brush meat
with oil and grill about
four minutes on each side.
Serve on your favorite bun
or bread with grilled
onions, and/or sautéed
mushrooms, guacamole,
sliced tomatoes, lettuce,
french fries, or chips of
your choice.
*Adapted
from a recipe by Chef
Carlo Crocci at Bella West
Restaurant
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Herb
Marinated Ostrich Steak*
Ingredients:
2 pounds tender ostrich
steaks (approximately 1
1/2" thick)
Marinade
2/3 cups balsamic vinegar
11/4 cup olive oil 2
tbls. Garlic, finely
chopped
1 tbls. Rosemary,
crushed
1 tbls. Thyme (leaves)
1 tsp. freshly ground
black pepper
Directions:
1. Combine marinade
ingredients in plastic
bag; add meat, turning to
coat. Close bag securely
and marinate in
refrigerator one hour,
turning occasionally.
2. Remove meat from
marinade; discard
marinade. Place meat on
rack in broiler pan so
that surface of meat is
three to four inches from
heat. Broil minutes for
medium-rare to medium
doneness, turning once.
Carve into slices.
*Adapted
from a recipe by Chef
Carlo Crocci at Bella West
Restaurant
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Glinda@wildcanyonostrich.com
Glinda Cunningham (254)
647-1313
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