How to Cook Ostrich

Versatile Ostrich Steaks Give You the Taste and Benefits of Beef  Without the Downside.

Whatever your goal is this January, slimming down, getting lean, building muscle or just enjoying healthy eating, It’s never been easier to enjoy great tasting and healthy meat than with Northfork Bison meats.

If you’re going to take a closer look at healthy diets, we recommend adding ostrich meat to your meals. It’s a healthy alternative to mainstream meats such as chicken, beef and pork. It’s really lean!

Benefits of Ostrich Meat

• High in Iron – to help maintain healthy cells, boost oxygen delivery in blood, gain energy and stay active.
• High in Protein – great for increasing muscle mass
• Low in calories – to reduce weight gain
• Less saturated fat for a healthy heart

Keep your hair and nails strong by consuming the essential nutrients needed to keep them strong and less prone to breakage

Ostrich Steaks are a Good source of Vitamins and minerals

Ostrich meat has all these nutrients: B-12, Selenium, Niacin, B-6, Phosphorus, Zinc, Thiamin, Riboflavin, Pantothenicacid, Iron, Potassium, Copper

General rules for grilling ostrich meat

• Do not thaw your ostrich meat in a microwave.
• Medium to medium rare typically requires about 4 minutes on each side.
• Use tongs, rather than a fork for turning your meat.
• When the juices stop bubbling to the top, the meat is done.
• It is best to start by searing the meat on both sides at a hot temperature.

Don’t overcook ostrich meat

Done right ostrich should be pink or red in the center (rare to medium rare)

There is not as much fat in it as there is in red meat, so show care with just how long you keep it on the grill. You want to keep the meat somewhere between rare and medium for the best results. You want an internal temperature between 125°F – 150°F.

Ostrich meat works well smothered in sauces

Since there is less meat juice to work with, it is best to use absorbent seasoning, such as salt, after grilling. And because it is so lean, There is no shrinkage with ostrich meat, and no fat to drain.

Ostrich steaks work very well with sauces. Use whatever marinade you like, or go with something heavier like herb butter cheese and cream.

Ostrich meat may sound exotic to the uninitiated, but it is not. It is readily available delivered to your door and you can cook it on any type of grill.

Ostrich Recipes:

Ostrich Medallions in Red Wine

Quick and Easy Skillet meal with Ostrich

Ostrich Burgers on the barbecue

Herbed Ostrich Filets with Vegetables

Easy recipe for Ostrich Steaks with Creamy Blue Cheese

First of all, I love ostrich steaks. They have a mild flavor so they’re perfect when smothered in a creamy sauce. The sauce recipe here is everything I love: Cheese, port and cream. There is no way to go wrong with this one.

Ostrich Steaks with Creamy Blue Cheese

author northfork bison

yield 4 servings

Ingredients

• 4 ostrich medallion
• 1 tablespoon butter or margarine
• ¼ cup port
• ¼ cup whipping cream
• 2 tablespoons creamy blue cheese
• Fresh-ground pepper
• Salt

Instructions

1. Rinse ostrich and pat dry.
2. In a 10- to 12-inch frying pan over high heat, melt butter.
3. When hot, add ostrich in a single layer.
4. Brown on each side, cooking until rare or medium-rare (red in center, cut to test), 4 to 5 minutes total, or to taste (well-done ostrich is dry).
5. Remove pan from heat, quickly transfer the meat to a platter, and keep it warm

Making the Sauce

1. Add port, cream, and cheese to pan
2. stir over high heat until reduced to about 1/3 cup.
3. Pour sauce over the meat.
4. Season to taste with pepper and salt