RECIPES

Ostrich meal recipes

  • Ostrich burger
  • Quick marinade
  • BBQ Ostrich filet mignon
  • Green pepper Ostrich filet mignon
  • Ostrich filet mignon with gravy ostrich
  • Ostrich Roast with raspberries or cranberries
  • Ostrich bourguignonne
  • Ostrich sausage pizza
  • Soup Meals
  • A few tips

Ostrich country meals in the Laurentians

Ostrich burger Serves 4

  • 1 lb. ostrich ground meat
  • ¼ cup of finely chopped onion
  • 2 large mushrooms finely chopped
  • 1 c. teaspoon curry or cumin
  • Salt and Pepper

Mix all ingredients in a bowl, shape into patties and cook on B.B.Q. For “medium” meat calculate about 6 minutes per side.

Suggestion to accompany our burger :

  • Dijon
  • Red peppers cooked on the B.B.Q., skin removed after cooking
  • Salsa

Accompanying mayonnaise (hamburger and / or chips.)

  • 1 egg
  • 1 c. tablespoons dijon mustard
  • 1 c. tablespoons lemon juice
  • Vegetable oil “about ¾ cup”
  • Salt and pepper

Put eggs, mustard and lemon juice in blender.

Pour oil while the blender is running until desired consistency, the more oil, the thicker it gets.

Suggestion: add 1 tsp. of curry powder or cumin.

Zucchini

  • 2 zucchinis
  • 4 c. tablespoons of oil
  • 2 c. tablespoons of tamari
  • 1 c. tablespoons of rosemary tea
  • Freshly ground pepper

Mix ingredients in a bowl without the zucchini..

Slice the zucchini on the lengthwise and put them in the seasoning. Let stand for 15 minutes. Then put on the B.B.Q for 2 minutes each side.

Fried sweet potato

  • 3 sweet potatoes
  • Cooking oil
  • Salt

Cut in fries shaped, cook in the fryer, drain and season with salt.

Quick marinade

  • Mustard to taste
  • Olive oil to taste
  • Minced garlic
  • Parsley

Place the meat in a glass dish and marinate 30 minutes to 1 hour.

BBQ Ostrich filet mignon (4 servings)

Ingredients:

  • 4 ostrich filet mignon (150g)
  • 1/2 tablespoons of balsamic vinegar
  • 4 tablespoons of warmed liquid honey
  • 4 tablespoons of olive oil
  • 2 tablespoons of chopped fresh basil
  • 1 teaspoon of dry mustard

Preparation

  1. Place the steaks in a glass dish.
  2. In a bowl, whisk all ingredients, pour over steaks and marinate 3 to 4 hours; turn once.
  3. Preheat barbecue to high.
  4. Searing steaks 3-4 minutes per side for rare.
  5. Brush with marinade during cooking.
  6. Serve immediately.
  7. Serve with mashed potatoes and steamed green beans.

Green pepper ostrich filet mignon (4 servings)

Ingredients:

  • 4 ostrich filet mignon (150g)
  • 2 tablespoons of butter
  • 1 peeled fresh tomato, seeded and crushed
  • 100 ml. white wine
  • 100 ml. demi-glace (or consumed)
  • 100 ml. 15% cream
  • 30 green peppercorns
  • 1 dash of dijon mustard
  • Salt

Preparation

  1. In a skillet, sear the ostrich over high heat, turning halfway through cooking. Réserver and salt to taste..
  2. Deglaze pan with white wine and reduce to 2/3.
  3. Add the demi-glace, cream and tomato.
  4. Add green pepper.
  5. Let simmer to thicken.

Ostrich filet mignon with gravy (4 servings)

Ingredients:

  • 4 ostrich filet mignon (150g)
  • 115 mushrooms
  • 2 shallots
  • 1/2 cup white wine
  • 100 ml of crushed tomatoes
  • 300 ml of demi-glace (or consumed)
  • A pinch of chervil, tarragon and parsley, salt and pepper
  • 2 tablespoons of butter

Preparation:

  1. Season the ostrich and fry in the pan.
  2. Finish cooking, covered, for 3-4 minutes on low heat.
  3. Sweat the chopped mushrooms, add the thinly sliced shallots.
  4. Deglaze with white wine and reduce by half, add the demi-glace and crushed tomatoes.
  5. Season and simmer for a few minutes.
  6. Season the meat and drizzle with gravy.

Ostrich roast with raspberries or cranberries (4 servings)

Ingredients:

  • 1 Ostrich roast (600g)
  • 2 tablespoons of olive oil
  • Salt and pepper
  • Rosemary to taste
  • Balsamic vinegar
  • Raspberry flavor (or wildberry)
  • Apples to taste
  • Finely chopped dates to taste

Preparation:

  1. Sear the roast in the pan over high heat on each side.
  2. Then place in a non-stick pan and place in preheated oven at 350 F for 30 to 40 min.
  3. Remove from oven, let stand a few minutes.
  4. Deglaze the pan with half balsamic vinegar and half water, let reduce.
  5. Add raspberries, apples and dates, simmer for a few minutes.
  6. Slice Roast; serve on individual plates, season and drizzle with the sauce.

Ostrich Bourguignonne (about 6 servings)

Ingredients:

  • 1 KG Ostrich cubes
  • 4 tablespoons of oil
  • 3 chopped onions
  • 2 shallots, sliced (optional)
  • 15-20 onions (optional)
  • 1/2 cup flour
  • 15-20 small sliced mushrooms
  • 2 cups dry red wine
  • 5 cups beef broth
  • 3 cloves garlic, crushed
  • Salt and pepper to taste

Preparation :

  1. Add salt and pepper to the meat, then brown in hot oil.
  2. Add the onions, shallots and mushrooms.
  3. Add flour and mix well.
  4. Add wine and beef broth.
  5. Add garlic and bring to a boil.
  6. Bake at 375 ℉ with lid for 2 hours.
  7. Add the onions at the end of cooking.
  8. Serve on a bed of egg noodles or rice.

Ostrich sausage pizza (about 6 servings)

Ingredients:

  • 411g of puff pastry, thawed
  • 2 onions, chopped
  • 30 ml (2 tbsp.) Olive oil
  • 375 ml (1 1/2 cup) baby potatoes, cooked and quartered
  • 1 clove garlic, minced
  • 4 broccoli and cheese ostrich sausages
  • 375 ml (1 1/2 cup) squeaky cheese
  • 250 ml (1 cup) cherry tomatoes, quartered
  • Salt and pepper

Preparation:

  1. Place rack in center of oven. Preheat oven to 210 ° C (425 ° F). Line a baking sheet with parchment paper.
  2. On a floured surface, roll the dough to a thickness of about 1/2 cm (1/4 inch) to be able to cut two circles of 20 cm (8 in) in diameter. Place the dough circles on the plate and prick lightly with a fork. Refrigerate.
  3. In a nonstick skillet, soften the onions in oil. Add sausages and sliced potatoes and fry over high heat. Add garlic and cook 1 minute. Add salt and pepper. Let cool.
  4. In a bowl, combine cheese, tomatoes and sausage mixture. Adjust seasoning.
  5. Spread filling over the dough circles. Bake for about 20 minutes or until the crust is golden brown.
  6. Serve the pizza cut into wedges with a salad.

Meal soup

Ingredients:

  • 2 slices of pancetta 1/2 cm (1/4 inch) thick, cut into lardons
  • 1 onion, finely chopped
  • 30 ml (2 tbsp.) Olive oil
  • 4 ostrich sausage of your choice, sliced
  • 2 garlic cloves, finely chopped
  • 1.25 liters (5 cups) chicken broth, approximately
  • 2 carrots, sliced
  • 1 bay leaf
  • 11 fresh thyme leaf
  • 1 can of 540 ml (19 oz) white beans, rinsed and drained
  • 1 can of 398 ml (14 oz) diced tomatoes, drained
  • 250 ml (1 cup) cooked up chicken (or duck)
  • 45 ml (3 tbsp) Chopped parsley
  • Salt and pepper

Preparation:

  1. In a saucepan, brown the pancetta and onion in oil.
  2. Add the sausage and garlic. Cook 1 minute.
  3. Add the remaining ingredients, except for chicken and parsley. Bring to boil. Simmer about 15 minutes or until carrots are tender.
  4. Remove bay leaf and thyme. Add chicken and parsley.
  5. Add broth as needed. Adjust seasoning.
  6. Servir avec des croûtons de pain grillés.

SOME TIPS

Cooking sausages:

  • Roasting pan. (or)
  • Roast directly on the barbecue
  • Serve with pasta and / or vegetables.

Cooking slices:

  • Put in the pan over high heat.
  • It is recommended to eat pink – bleeding.

Cooking the roast:

  • Put in baking pan.
  • Bake at 350 ° F // 300g = 15 minutes 600g = 30 minutes 900g = 45 minutes

Cooking skewers:

  • Put oven to “broil”, 3 to 4 minutes on each side (or)
  • On the barbecue, sear both sides.
  • It is recommended to eat pink – bleeding

How to check your roast with a meat fork:

Push the fork in the center of the meat. Wait a few seconds. Remove the fork and check the temperature on your wrist.

  • If the fork is cold, the meat is raw;
  • If it is warm, the meat is medium rare;
  • If it is hot, the meat is medium;
  • If the fork is very hot, the meat is overcooked.
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