Generally,
because Ostrich has a very low fat content, the golden rule for cooking is not to over
cook and is better fried rather than grilled.
Ostrich
burgers . Fry in a little light oil or grill under a low heat. Ensure the burger is
cooked all the way through but try not to over cook, particularly if using a grill as they
will ‘dry out’
Cooking times:- Fry for approx. 8 to 10
minutes each side and check during cooking by slightly opening the burger with a knife.
Ostrich
Sausages These are best fried with a little oil. Do not prick the skins as this
helps to retain the juices. They can be grilled but ensure they are not over-cooked as
they will ‘dry out’
Cooking times:- Fry for approx. 8 to 10
minutes turning the sausages throughout the cooking time. Check during cooking by slightly
opening the sausage with a knife.
Ostrich Steak/Fillet
This can be cooked in any way that an ordinary beef steak would be cooked. It is excellent
with your favourite marinade, with cranberry jelly or redcurrant sauce being particularly
good.
The fillet in
particular is wonderful just cooked on its own to appreciate the full natural flavour. The
great thing about fillet is that it can be cooked to your taste, and can even be eaten raw
so a little pink in the middle is ideal and will maximise your enjoyment of this product.
We recommend ‘flash frying’ in a little oil as opposed to grilling to prevent
drying out.
Cooking times:- Fry for approx. 3 to 4 minutes
per side – check during cooking with a knife by cutting open slightly. If grilling
under a gentle heat, cook for approx. 6 minutes each side and check with a knife as per
above.
Ostrich Roast
Ostrich leg meat is a wonderful product roasted for your weekend joint or even a mid-week
treat, cold or hot! We recommend a roasting bag to contain the juices and prevent the meat
from drying out. If provided in a roasting bag remove the outer bag and discard.
Centralise the meat in the inner roasting bag, do not pierce the bag, place on a tray in
the preheated oven and cook as the instructions below.
Cook at a
temperature approx. 150°C for 45 minutes per kg + 20 minutes. Reduce cooking temperature
by approx. 20°C if using a fan assisted oven. Check product is cooked to your
satisfaction as you would with any other joint.
Other ideas for ostrich
meat include cubes for Goulash, mince for Bolognaise, stir-fry for Chinese and anyway for
your favourite Indian recipe!
We are constantly
seeking to improve our products and would welcome any comments that you may have about our
products and associated literature. |
