I believe I would marinade it to the max, I heard it was a tough meat. I would put a spicy rub on it and grill and cue'!! Let me know!
Ostrich is very low in fat and therefore cholesterol. But I heard it is best cooked over direct heat, hot,hot,hot, for a very short time and served medium rare, or it will toughen up. So I would marinade with your favorite oil based marinade. Haven't tried this bird though. Some like it, some don't. But then that could have been the cook, and not the bird!
Hi Mass!
I saw this recipe on an International Cooking site I belong to. The guy that posted it is from Australia! Enjoy!
Barbecued Emu, Ostrich & Kangaroo
Ingredients
3 lbs steak fillet
1 cup red wine
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 clove garlic, crushed
2 teaspoons soft brown sugar
Directions
1Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in bowl, combine well.
2Place in dish with meat to marinate for 2 hours, turning occasionally.
3Drain meat, reserving the marinade.
4Cook on barbecue until just browned, brushing with marinade.
Here's his review: I used this to cook some kangaroo fillets and it really was splendid! The flavors blended really well with the meat and the consistency and oil content was just right to give great results on a BBQ. The wine played quite a large place in the flavor so it's worth using decent wine, I used a good quality local Shiraz which worked wonderfully.
Let us know how it turns out! Sounds like you're getting pretty wild there Mass...lol!
mass,
do it the same as emu.
high heat,rare to no more than medium rare.
flavor is like bison or elk.
cost is high since the little buggers can and do kill a few handlers every year!!! the "workman's comp" insurance premiums i'm sure are killer.
by the way when the eggs drop out of the bird they are soft and bounce like balls!! makes sense since they fall about 4 foot to the ground. after that to make an omelet bring a power drill and a good chisel--you'll need them!!!!!! the meat can be used for sausage but you will need to add extra fat. duck fat will work well and you can use the old 3-2-1 formula--3 parts lean--2 parts fat--one part ice when grinding. 32-34mm sheep casing would be the best choice.
jack
Yummm Mass I have eaten this @ different restaurants and it is good, had it grilled and smoked
