Use low temperature and moisture when roasting. Ideal internal temperature when a roast is ready is 160 ° F.
Ostrich meat has no bones and no shrinkage. It is suggested to brown both sides over high heat (broil, fry, BBQ) and then continue cooking over lower heat until you get it the way you like it.
Ostrich meat is the new super food/ Low Carb Meal…
Ostrich Fillets & Steaks – Having little or no fat they can easily dry out. Best served rare to medium rare. Fry in a little oil, quickly sealing the meat each side and then cook for approx 2-3 minutes each side and allow to rest before serving. Alternatively, wrap in tin foil with a little butter (optional) and put in the oven for 15 to 20 minutes on a medium heat.
Oslinc Tip – Marinade with lemon juice or balsamic vinegar or red wine for 2 – 4 hours, then simply pan fry for 2 to 3 minutes each side in a drizzle of olive oil.
Ostrich Stir-fry – Virtually no fat so the meat cooks quicker and shrinks less during cooking. Stir-fry with your favourite ingredients but for half the time of beef or chicken.
Ostrich Diced Steak – Use your favourite beef or lamb recipe but since Ostrich Meat cooks quicker and shrinks less during cooking, reduce the amount of Ostrich meat in a beef recipe by 20% and shorten the cooking time by 30 – 50%.
Ostrich Mince – Ideal for Cottage Pie, Lasagne, Spaghetti Bolognese, Chilli Con Carne etc. The delicate taste of the meat absorbs flavours so much better that beef or lamb, making a tastier family meal, lower in fat too.
Ostrich Meatballs – Cook thoroughly, pan fry or oven bake.
Ostrich Sausages – Cook thoroughly. A low fat, high meat content sausage. Can be pan fried or slowly oven roasted. Grilled or BBQ use the lowest heat possible so not to dry them out.
Ostrich Burgers – Cook thoroughly. Ideal for frying, grilling, roasting or BBQ. To oven bake, pre heat over to 200 C, place on baking tray and cook for approx 20 minutes turning half way through cooking. For healthy grills i.e. George Foreman they will take between 6 and 7 minutes. Grilling or BBQ use lowest heat possible and cook slowly.
Ostrich Eggs – Due to the fact the eggs do vary in size the following Cooking tips are only a guideline:
To boil – place the egg in a large pan of cold water, when the water starts to boil time the egg for 45 minutes for soft boiled 1 hour for hard boiled (a french stick makes a great solider!)
Storage – store in a cool dry place or in the fridge
To blow – Drill one 10mm hole in the bottom of the egg using a multi-purpose drill bit (if you stick a small amount of tape on the egg where you are going to drill the hole this will help stop the drill bit from sliding about). Once you have drilled the hole use a metal skewer to break up the egg inside, then shake the contents out into a bowl. Wash the egg shell out thoroughly with disinfectant and put on display. The egg can be used for omelettes, scrambled eggs or for baking.