Ostrich
Have you prepared ostrich meat yet? The shops are full of it and although it costs more or less the same as red meat, it's much, much healthier, especially for those taking care of their hearts or trying to shed a couple of kilos. Here's how to make the most of this readily available delicacy.
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Generally speaking
If you've never tasted ostrich meat, expect to be only slightly surprised, it's somewhere between veal and duck, but definitely not 'gamey'. A 100-g cooked portion of ostrich meat looks like beef, and has about the same protein content, but has one-third fewer calories than beef, and two-thirds less fat.
Because ostrich is so low in fat, you'll see it has no fat marbling and very little fat trim, you should sear all cuts on a high heat so the meat stays juicy and tasty. If ostrich meat is overcooked, it will be dry and tough, and this is the most common ostrich cooking mistake people make. Ostrich meat also has a high moisture content, which means it cooks faster than red meat, although the meat does tend to shrink slightly. Another interesting fact: fat slows the maturation of meat, so ostrich, with its low fat content matures faster and is therefore more perishable than red meat.
Cooking ostrich
In Cooking Ostrich with Confidence by Sandra S. Hildreth recommends cooking ostrich fillets (tender cuts from the thigh) rare to medium. To add moisture after you've grilled your fillets, deglaze the pan with wine and/or fruit juice or other liquids (like teriyaki sauce) and pour the reduced liquid over the fillet as a glaze or sauce. Many chefs serve ostrich with a fresh fruit puree, such as strained blackberries or raspberries, for added flavour and elegance. Medium tender cuts, like roasts should be cooked in liquid (like wine and Worcestershire or barbecue sauce) at 180 degrees C until fork tender.
Other ways with ostrich
You can replace red meat with ostrich in virtually any recipe. Ostrich mince, for instance, is a great, low-fat alternative in lasagne, rotis, bobotie or burgers. But you can also make hors d'oeuvres, kebabs, stews, stir-fries, curries and sausages. Ostrich steaks are particularly delicious done on the braai, as long as you remember to season well, and braai briefly.
Another favourite is roast ostrich. For a 1kg roast you'll need about 62ml honey, 140ml cider vinegar and 250ml water. Pour the vinegar and water over the meat in a roasting pan, coat the top with honey and sprinkle with crushed garlic and salt and pepper. Cook at 180 degrees celsius for about two hours or less if you like you meat less well done. Remember to let it rest for about 10 minutes before carving.
Cooking ostrich meat Tender ostrich cuts should be grilled, broiled or fried whereas less tender (drum cuts) are best moist heat-cooked, steaming, poaching, braising, simmering in liquid; where the meat and other ingredients are surrounded with moisture.
