How to Fix Ostrich Meat
Ostrich meat is a low-fat alternative to red meat. It is also low in sodium and cholesterol and contains healthy protein and iron. According to AllSands, the texture and taste of ostrich meat is comparable to beef. Experiment with substituting ostrich meat for the beef in your favorite recipes. Ostrich meat cooks faster than red meats, so check your dish frequently for signs of over-cooking. Does this Spark an idea?
Things You'll Need
- Ostrich meat
- Marinade
- Soy sauce
- Grill
- Thermometer
- Stir fry sauce
- Vegetables
- Slow cooker
- Stock
Instructions
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Grill an ostrich fillet by marinating it in a marinade or a soy sauce, as recommended by Wild Canyon Ostrich Ranch. Grill until a thermometer inserted into the fillet reads between 140 to 160 degrees Fahrenheit, as recommended by AllSands. The inside of the fillet should be pink and the outside should be a light brown.
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Substitute ostrich meat in a beef stir fry recipe. Use a tender cut of ostrich meat, such as the fan, cut into strips. Marinate the meat in your preferred sauce, such as soy sauce and hoisin sauce. Stir fry the meat for about two minutes or until light brown. Remove from the skillet and stir fry the vegetables separately. Then add the meat back to the skillet. Cook for about another minute, adding more flavoring if desired.
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Shape ground ostrich meat into burger patties. Pan fry the patties in your preferred marinade or sauce. Cook until the outside is brown and the inside is pinkish.
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Prepare ostrich soup in a slow cooker. AllSands recommends using ostrich meat from the neck for soup. Add small chunks of ostrich meat, beef or vegetable stock and vegetables (like carrots, onions and potatoes) to the slow cooker. Cook on high for about four hours. If you prefer to cook soup on a stove, cook at the lowest possible setting for about four hours.
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References
Resources
- Photo Credit ostrich image by Marek Kosmal from Fotolia.com
