How to Cook Ostrich (With 5 Recipes) - Delishably - Food and Drink
Updated date:

How to Cook Ostrich (With 5 Recipes)

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Ostrich and Mixed Peppers Casserole is just one of the recipes featured on this page

Ostrich and Mixed Peppers Casserole is just one of the recipes featured on this page

Ostriches are native to Central and Southern Africa, which perhaps explains why they are not traditionally eaten more often in the West. In modern times, however, ostrich farming around the world combined with vacuum packing techniques has allowed easy access to fresh ostrich meat for millions who never had the opportunity to taste and enjoy it before. It is a gamey meat, similar in many ways to venison, very low in fat and thus a healthier choice than the likes of beef.

The recipes on this page show a number of ways in which it is possible to cook and enjoy ostrich meat.

Five Ostrich Recipes

  1. Pan-Fried Ostrich Steak, Red Wine Jus and Sweet Potato Mash
  2. Ostrich Steak Sandwich With Marrakesh Sauce and Peach Salad
  3. Autruche au Vin (Ostrich in Red Wine)
  4. Griddled Ostrich Steak with Figs and Goats Cheese
  5. Spicy Ostrich and Mixed Peppers Casserole With Turmeric Rice
Pan fried ostrich steak with red wine jus on mashed sweet potatoes

Pan fried ostrich steak with red wine jus on mashed sweet potatoes

Pan Fried Ostrich Steak, Red Wine Jus and Sweet Potato Mash

Prep time: 5 min

Cook time: 25 min

Ready in: 30 min

Yields: One serving

Ingredients

  • 1 large sweet potato (or as required), peeled and roughly chopped
  • Salt
  • 6 ounce ostrich steak
  • Vegetable oil for frying
  • ½ small red onion, peeled and sliced
  • 1 clove of garlic, peeled and crushed or grated
  • 1 small glass red wine
  • 1 ounce (¼ stick) butter, half for mash and half for jus
  • ¼ teaspoon ground nutmeg
  • 2 basil leaves, rolled and thinly sliced, to garnish

Instructions

  1. Put the sweet potato pieces in to a pot with plenty of cold, slightly salted water. Bring to a simmer for around twenty minutes, or until just softened.
  2. When the sweet potatoes have been on for about fifteen minutes, pour a little oil in to a non-stick frying pan and bring up to a fairly high heat. Stir fry the onion briefly until just softened.
  3. Add the garlic to the pan, stir and lay in the ostrich steak, ensuring it is in direct and full contact with the surface of the pan. Fry the ostrich steak for one minute each side on a high heat.
  4. Lift the ostrich steak to a plate to rest and pour the red wine in to the frying pan. Bring to a simmer.
  5. Drain the sweet potatoes and return to the pot, leaving them to steam for two or three minutes, before adding half the butter and the nutmeg. Mash with a hand masher.
  6. When the red wine is reduced by about half, stir through the remaining butter to thicken the sauce.
  7. Plate the mashed sweet potatoes and flatten in to a bed for the ostrich.
  8. Cut the rested ostrich steak in half at an angle and arrange on the bed of mash. Carefully spoon on the red wine jus and garnish with the basil.
Ostrich steak in marrakesh sauce is served on a bread roll with deep fried potato halves and a peach and watercress salad

Ostrich steak in marrakesh sauce is served on a bread roll with deep fried potato halves and a peach and watercress salad

Ostrich Steak Sandwich With Marrakesh Sauce and Peach Salad

Prep time: 1 hour

Cook time: 30 min

Ready in: 1 hour 30 min

Yields: Two servings

Ingredients

  • 12 small new potatoes (or as required), halved but not peeled
  • Salt
  • 2 ostrich steaks in Marrakesh sauce
  • Little bit of vegetable oil for frying
  • 1 ripe peach, halved, skinned and sliced in to segments
  • 2 handfuls fresh watercress
  • ½ small red onion, peeled and sliced
  • 2 soft bread rolls

Instructions

These ostrich steaks came vacuum packed in Marrakesh sauce and were purchased from a branch of Aldi. The cooking instructions for the ostrich in this instance were taken from the pack.

  1. Put the halved potatoes in to a large pan of slightly salted cold water and bring to a simmer for about twenty minutes. Drain through a colander, allow to steam off for five minutes then lay in a single layer in a large plastic dish with cut sides uppermost and refrigerate for a minimum half hour.
  2. Bring a little oil up to a fairly high heat in a non-stick frying pan. Open the ostrich steak packs and reserving the marinade, fry the steaks on a high heat for one minute each side.
  3. Pour the marinade in to the frying pan and bring to a simmer for thirty seconds. Set aside to rest.
  4. Deep fry the potato halves in hot oil for about five minutes until crisp and golden then drain on kitchen paper.
  5. While the potatoes are deep frying, carefully combine the watercress, peach and red onions, seasoning as required. Divide between two serving plates.
  6. Cut the bread rolls in half and lay the bottom halves on the plates, lifting an ostrich steak on top of each. Add a little of the Marrakesh sauce to the top if desired, followed by the top halves of the rolls.
  7. Plate the potato halves to serve.
Autruche au Vin (Ostrich slowly stewed in red wine) with new potatoes)

Autruche au Vin (Ostrich slowly stewed in red wine) with new potatoes)

Autruche au Vin (Ostrich in Red Wine)

Prep time: 15 min

Cook time: 3 hours (approximately)

Ready in: 3 hours 15 min (approximately)

Yields: Two servings

Ingredients

  • ½ pound diced ostrich meat
  • 2 tablespoons plain/all purpose flour
  • Salt and pepper
  • 3 tablespoons rapeseed oil
  • 1 medium carrot (diced)
  • 1 celery stick (diced)
  • ½ medium white onion (peeled and diced)
  • 2 garlic cloves (peeled and finely sliced)
  • 2 slices middle bacon*
  • Generous pinch dried thyme
  • Generous pinch dried rosemary
  • 1 bay leaf
  • ½ bottle decent quality red wine
  • 4 shallots (peeled but left whole)
  • 12 button mushrooms
  • 1 pint fresh chicken stock
  • 10 to 12 baby new potatoes
  • Little bit of butter
  • Freshly chopped flat leaf parsley to garnish

*Middle bacon is taken from the side of the pig, incorporating a piece of bacon bacon and belly bacon. Alternatively, use two rashers of British back bacon or 4 slices standard US bacon (smoked streaky bacon)

Instructions (Part 1)

  1. Put the flour in to a large bowl and season with salt and pepper. Add the ostrich meat and stir/toss carefully to evenly coat.
  2. Heat the rapeseed oil in a large stew pot and add the floured ostrich. Brown evenly over a medium heat, stirring with a wooden spoon. This should take a couple of minutes. Remove to a holding plate.
  3. Add the celery, carrot, onion and garlic to the oil in the pot and sautee for a couple of minutes on a low to medium heat. Chop the bacon and stir in to the mix to just brown.
  4. Pour the wine only in to the pot and add the herbs. Stir well and bring to a strong simmer for ten minutes to burn off the alcohol.

Instructions (Part 2)

  1. Add the browned ostrich meat, shallots and mushrooms to the pot. Pour in the chicken stock and stir well.
  2. Bring to a simmer and cover for two and a half hours or until the ostrich meat is tender. Check and stir frequently. If necessary, leave the lid off for the final half hour to let the excess liquid evaporate.
  3. When the stew has been simmering for two hours, add the potatoes to a pot of cold, salted water and bring to a simmer for about twenty-five minutes until just softened.
  4. Drain the potatoes and return to the empty pot. Add a little butter and swirl the pot to evenly coat all the potatoes.
  5. Divide the stew between two deep serving plates and lay the potatoes alongside. Garnish with the chopped parsley and serve with two large glasses of the remaining wine.
Griddled ostrich steak served with figs with goats cheese and griddled potato slices

Griddled ostrich steak served with figs with goats cheese and griddled potato slices

Griddled Ostrich Steak with Figs and Goats Cheese

Prep time: 45 min

Cook time: 30 min

Ready in: 1 hour 15 min

Yields: One serving

Ingredients

  • 1 medium baking potato, unpeeled and sliced to ¼ inch thickness
  • Salt
  • 6-ounce ostrich steak
  • Vegetable oil
  • Black pepper
  • 2 fresh figs
  • 2 slices of fresh goats cheese (¼ inch thick discs)
  • Freshly chopped chives to garnish
  • 2 teaspoons rowan and apple jelly

Instructions

The potato slices are firstly parboiled. One potential problem at this stage is that the slices will break as you try to remove them from the water or drain them. A great way of getting around this is to use a deep frying basket in your pot, which can then simply be lifted from the water at your sink and allowed to drain. Alternatively, you could use a large slotted spoon and be very careful.

  1. Put plenty of cold water in your pot, season with salt and add the potato slices. Bring to a simmer for seven or eight minutes. Drain very carefully by your chosen method, allow to steam for a few minutes then add to a suitable dish and the fridge for a minimum half hour to dry off in the cold, dry air.
  2. Cut two-thirds of the way through the figs in a "+" shape and open them up slightly. Lay the slices of goats cheese in the centre.
  3. Bring your griddle pan up to a smoking hot high heat and put your overhead grill/broiler on to preheat to high. Very lightly, brush the ostrich steak on both sides with oil and season with a little salt and pepper.
  4. Fry the ostrich steak for about forty seconds each side and lift to a warmed plate to rest. Cover with foil.
  5. Oil the potato slices on both sides and griddle for about a minute to a minute and a half on each side until attractively coloured.
  6. Put the figs and goats cheese on a tray under the grill/broiler for about a minute until the cheese is just melted.
  7. Cut the ostrich steak in half at an angle and arrange in the centre of a square plate with a fig to either side.
  8. Lay the potato slices on the other two sides of the plate and garnish with the chopped chives.
  9. Spoon the rowan and apple jelly over the ostrich steak.

Warning! Cast iron griddle pans take a long time to cool down. Bear this in mind when cleaning up.

Don't Have a Griddle Pan?

Cast iron, ridged griddle pans are perfect for cooking a wide variety of foods—from meats to vegetables—more quickly and in a healthier fashion. They come in a wide variety of sizes and price ranges to suit every requirement. A pan similar to this one is also available on Amazon UK.

Casseroled ostrich with mixed peppers is served on a bed of turmeric spiced rice

Casseroled ostrich with mixed peppers is served on a bed of turmeric spiced rice

Spicy Ostrich and Mixed Peppers Casserole With Turmeric Rice

Prep time: 15 min

Cook time: 1 hour 45 min

Ready in: 2 hours

Yields: One serving

Ingredients

  • 6-ounce ostrich steak, diced to 1-inch chunks
  • 2 tablespoons plain/all purpose flour
  • Salt and pepper
  • Vegetable oil for frying
  • Small pack (generous handul) mixed, sliced bell peppers
  • ½ small red onion, peeled and sliced
  • 1 medium red chilli, seeded and sliced
  • 1 pint fresh chicken stock
  • 3 ounces basmati rice
  • 1 teaspoon ground turmeric
  • Shredded basil leaves to garnish

Instructions

  1. Put your oven on to preheat to 150C/300F/Gas Mark 2.
  2. Add the flour to a suitable bowl and season with salt and pepper. Toss the ostrich pieces in the flour to evenly coat.
  3. Heat a couple of tablespoons of vegetable oil to medium in a non-stick frying pan and briefly stir fry the ostrich pieces just until browned all over.
  4. The ostrich pieces, peppers and red onion should be added to a casserole dish with the chicken stock and briefly stirred. Put the lid on the dish and cook in the oven for one and a half hours.
  5. Take the casserole dish from the oven and set safely aside to rest and cool slightly.
  6. Wash the rice through a sieve under running cold water and add to a large pot of boiling water, seasoned with salt and the turmeric. Bring back to a simmer, stir briefly but thoroughly and simmer for a total of ten minutes.
  7. Drain the rice at your sink and spoon in to a deep plate in the form of a bed for the casserole.
  8. Spoon the casserole on to the rice with a slotted spoon and garnish with the basil.

© 2014 Gordon Hamilton

Comments

Daniel Hackman on October 23, 2019:

Did not know that ostrich meet looked a lot like regular steer meat very interesting must be the size of the bird

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 14, 2015:

I know it's not something that would suit every taste, Kristen. It is absolutely delicious, however, so I hope if you ever unexpectedly get the opportunity, you may give it a try! Thanks for visiting :)

Kristen Howe from Northeast Ohio on March 31, 2015:

I never had ostrich before. I probably wouldn't try it. Sounds like a loaded and heavy recipe to make. Thanks for sharing. Voted up!

LauraMarie LM on September 21, 2014:

Not sure ostrich would be my thing but maybe I should give it a try since you have provided step by step instructions on how to cook it

prasetio30 from malang-indonesia on September 17, 2014:

Delicious and I really love the recipe. Thanks for writing and sharing with us. Voted up!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 17, 2014:

Yes, it would need to be a big oven indeed, Nell :) Glad you like the recipes and hope you feel inspired some day to give it a try. Thanks for visiting!

Thanks, oldiesmusic. Some people do compare ostrich to beef but it is much, much leaner and I definitely think it's more like venison.

oldiesmusic from United States on September 17, 2014:

Great recipe you shared. I thought ostrich meat would look like chicken meat but they more look like beef. I am willing to try that someday.

Nell Rose from England on September 16, 2014:

Wow! Now I would love to know how you get an ostrich in an oven, maybe one leg at a time? LOL! great recipes, not sure whether I would try it or not, saying that I probably would love it! nice on Gordon!