Ostrich Recipes

Mexican Stew
3 lbs Ostrich or Emu meat, cubed
1 C thick-and-chunky mild or medium salsa
2 T. olive oil
1 C beef broth
2 medium zucchini cut lengthwise in half and crosswise into ¾ inch pieces.
1 can (15oz) black beans, rinsed and drained
1/2 C frozen corn
2 T cornstarch dissolved in 3T of water
Optional Toppings: chopped tomato, chopped fresh cilantro, sour cream

In Dutch oven, heat oil over medium-high heat until hot. Add meat (half at a time) and brown evenly. Pour off drippings. Season with ½ t. salt. Stir in salsa and broth. Bring to a boil; reduce heat to low. Cover tightly and simmer 75 minutes or until ostrich is tender

Stir in zucchini, beans and corn. Bring to a boil; reduce heat to low. Cover tightly and continue cooking 15-20 minutes or until vegetables are tender. Add cornstarch mixture: cook and stir 1 minute or until thickened and bubbly. Serve with toppings, if desired. Makes 6-8 one cup servings.

Asian Ostrich Kebobs
1 lb. Ostrich steak or fillets, cubed
1/3 C soy sauce
2 t. sesame oil
2 t. minced ginger root
2 cloves garlic, minced
2 t. rice vinegar
1-2 t. sugar
1 1/2 t. white pepper
1 ½ T. lightly toasted sesame seeds

In a medium bowl stir together all of the ingredients except the meat.. Add ostrich cubes, toss well and marinade for 45 minutes. Thread on skewers and broil or grill for 2 – 3 minutes, turning several times. Do not overcook. Serve with freshly steamed rice. Serves 4.

Ostrich Roast
1 ½ lbs ostrich roast
1 large bell pepper, quartered
1 large onion sliced
1 package dry Ranch Style Italian Salad Dressing Mix
2 oz. of water
1 Reynolds oven bags, turkey size

Place all of the ingredients in the oven bag. Close bag and put it in a pan with several inches of water. Cook for 2 hours or until done at 350 degrees F

Stuffed Green Peppers
5 lbs. ground ostrich
1 large green pepper (seeded and halved)
1 T. chopped onion
1 clove minced garlic
1 C diced, canned tomatoes with juice
2 T tomato sauce
½ C water
1 C cooked rice
salt and pepper

Blanch pepper, Spray skillet with non stick cooking spray and brown meat with onion, garlic, salt and pepper to taste. Add tomatoes and juice and water. Simmer until thoroughly warm and mix with rice. Stuff pepper with mixture and drizzle top with tomato sauce. Before serving heat for 10-15 minutes in 300 degree oven. Serve with a fruit plate

Ostrich Stroganoff
1 lb ostrich steak
4 T butter or margarine
½ lb. Fresh mushrooms (sliced)
½ C tomato juice
1 t. salt
1 t. pepper
1 can mushroom soup
1 c. sour cream

Cut meat in ½ strips. Brown butter, add mushrooms and tomato juice. Cover; simmer for 30 minutes. Add remaining ingredients; simmer 1 hour. Serve over noodles of choice

Ostrich or Emu Sloppy Joes
1 lb. ground ostrich meat
1 cup barbeque sauce
1/4 cup chopped green pepper
1/2 cup chopped onion
hamburger buns

Brown meat and drain. Add barbecue sauce, pepper and onions. Cover and simmer for 25 minutes, stir occasionally.

Meat Loaf
1 1/2 lb. ground ostrich or emu
1 egg, beaten
1/2 cup catsup
3/4 cup old fashion or quick oats, uncooked
1/2 teaspoon dried oregano
1/4 bell pepper, chopped
1 teaspoon garlic powder
salt and pepper

In bowl, combine all the ingredients. Mix with fork just until the ingredients are blended. Placed into loaf pan or baking dish – 10 X 6. Bake at 350 degrees for one hour. Let stand 10 minutes before serving.

Stuff Green Peppers
1 lb. ground ostrich or emu
4 large green bell peppers
1/2 cup chopped onion
2 – 15 oz. canned tomatoes – diced with juice
1 jar of spaghetti sauce
3 cups boiling water
4 cups cooked rice
Salt & Pepper
1 teaspoon garlic
1 teaspoon oregano

Cut peppers in half, clean out seeds. Blanch peppers in the boiling water. Using non-stick cooking spray, brown meat with onion, garlic, oregano and salt and pepper to taste. Add tomatoes with juice and cooked rice, mix well. Simmer until warm. Put mixture into blanched peppers, place in cake pan or casserole dish. Spoon spaghetti sauce over the peppers. Bake in 300 degree over for 20 minutes.

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