Ostrich Meat Recipes - Curry and Burgers

Red Meat Low in Fat and Cholesterol but High in Protein

© Fleur Hupston

May 16, 2009

Ostrich meat has become increasingly popular over the last few years since the meat is lower in fat and cholesterol and high in protein and seen as a healthier alternative to beef. Ostriches are hardy birds and breed easily in captivity, making them the ideal bird to farm.

The low fat content of ostrich meat may result in a slightly drier taste and texture so it is best fried at a high temperature for a short time.The perfect ostrich fillet or steak is pink to rare, moist and tender.

Ostrich Meat Curry Recipe

Serves 4 – 6

Ingredients:

• 1 kg ( approximately 2lb) Ostrich Steak or Goulash
• 2 tablespoons oil
• 2 onions, finely chopped
• 2 cloves garlic, crushed
• 2 small green chillies, finely chopped
• 2 tablespoons curry paste or powder, mild or hot according to taste.
• ½ - 1 teaspoon chili powder (optional)
• 1 teaspoon salt
• 425 g can tomatoes
• 125 ml coconut cream or dairy cream if coconut cream is not available.

Method:

1. Cut the meat into cubes. Heat the oil in a large heavy based frying pan (with lid).
2. Add the onion and cook, stirring frequently, over medium high heat for 10 minutes until golden brown.
3. Add the garlic and chillies and stir for a further 2 minutes, taking care not to burn.
4. Add the curry powder or paste and had half a cup of water, stir constantly for 2 minutes.
5. Add the meat a handful at a time, stirring well to coat with spices. It is important to make sure that all the meat is well coated and browned. Add salt to taste and stir in the undrained tomatoes. Bring to the boil, cover and reduce the heat to low.
6. Simmer for 45 – 60 minutes at a low heat until the ostrich is tender.
7. Stir in the coconut cream 30 minutes before the end of the cooking time.

Ostrich-Steak Burger with Monkey Gland Sauce

Contrary to how this sounds, there is no monkey meat or glands in this sauce at all! Monkey-gland sauce is a type of relish made from vegetables and spices, it originates in South Africa. Ostrich meat should not be over-cooked. Serve as hot as possible, with fresh white rolls or French baguettes and a salad.

Ingredients:

• 2kg (4lb) ostrich fillets cut into eight pieces
• 1 liter (1 ¾ pints) Coca Cola
• 100ml (3 ½ fl oz) soy sauce
• 30g (1oz) dark brown sugar
• Freshly ground black pepper to taste

Method:

1. Flatten the fillets with a mallet.
2. Place in a dish and cover with coke, soy and sugar. Allow to marinate in the refrigerator for 24 hours. Drain and fry over a hot grill, sprinkle pepper to taste. Do not over-cook the meat or allow to go hard.

Monkey Gland Sauce Ingredients:

• 3 medium onions, chopped
• 6 medium tomatoes, roughly chopped
• Vegetable oil for frying
• 100ml (½ fl oz) soy sauce
• 40ml (1fl oz) Worcestershire sauce
• 200ml (7fl oz) hot chutney
• 2 tablespoons dark brown sugar
• 1 tablespoon white vinegar
• 2 teaspoons ginger powder

Method for the Monkey Gland Sauce:

1. For the sauce, first fry the chopped onions in oil until soft, about five minutes.
2. Add the tomatoes and cook for 10 minutes.
3. Add remaining ingredients and simmer, stirring occasionally, for 10 minutes. The final consistency should be thick like relish.

Ostrich Curry

Ostrich Burger

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