I have become a huge fan of Ostrich meat in the last few months so have been trying a few different recipes to get it in to my diet. Ostrich is low in cholesterol & fat, and despite being made of bird it’s actually a red meat, so has all the iron benefits with less than 50% of the calories of beef.

In fact, Ostrich meat is recommended by medical practitioners & dietitians and often referred to as “the healthiest red meat”. Why?

In terms of preparation you have to be careful as the lack of fat can mean the meat can dry out, so it’s best eaten quite rare.

Today’s marinated in Apple Cider Vinegar, Red Wine, Oregano Flakes & Dried Chilli Flakes to keep it a little tastier and moist. Ostrich has a very distinctive gamey flavour so you don’t need too much flavouring.
A few minutes in a very hot griddle and voila!

Ingredients for the marinade:

Extra Virgin Olive Oil
Half a cup of Red Wine
Quarter of Cup of Apple Cider Vinegar
5 teaspoons of Dried Oregano
2 teaspoons of Dried Chilli Flakes
2 cloves of Garlic (finely chopped)
Sea salt and Black Pepper

Method:

Start by marinating your Ostrich Steaks. Simply mix together the marinade ingredients and cover over your ostrich steak. Leave them in the fridge for as long as possible – an hour or more the better.

When you are ready to eat, start the vegetables and get them ready and sitting on the heat ready to serve before even starting your Ostrich. The steaks cook so quickly so you can almost plate up the whole meal just before you start heating the meat!

For the Zuchinni, chop diagonally and fry in a griddle pan with a heavy smattering of Smoked Paprika.

For the Aubergine, slice length ways (about 1.5cm thick) and smother in coconut oil. Either grill in the oven for about 20 minutes, or griddle in your pan for a few minutes instead.  Serve with a chopped up fresh basil on top.

Now onto our Ostrich. Get your griddle pan piping hot with a glug of olive Oil. Ostrich should be cooked at the highest possible temperature for the shortest possible time. Once it is ready just sear each side of the ostrich for about a minute and a half. Turn meat twice on each side until done as preferred. It is best served medium rare and will continue cooking after you take it off the heat. If its overcooked it becomes very dry because of its low fat content) so always aim for as rare as you can.   Once it is light brown on either side, serve up with your veggies, and enjoy!

Let me know if you try any good variations! PWPantry x