Ostrich fillet baked in foil. Ostrich meat Ostrich stew
Ostrich meat is becoming increasingly popular among people who cannot imagine their daily menu without a piece of tasty and juicy steak or chop. As scientific research data eloquently shows, this product is extremely beneficial for the human body due to its chemical composition, rich in vitamins and minerals.
In addition, the fillets of these flightless birds are considered dietary products and are widely used in dietetics. In addition to meat, ostrich eggs are used in cooking. How should you cook ostrich meat to make it tasty?
A little about birds
Domestic ostriches are gaining increasing popularity and attracting the attention of many poultry farmers. Raising and breeding ostriches has proven to be a very profitable business.
This is due to the fact that birds grow quite quickly, reaching slaughter age at 10-14 months.
Males, provided they are well kept and fed, can reach a weight of 120-140 kilograms, while the yield of pure meat is 40-45% of the total live weight. This figure is very high because it exceeds those of some types of cattle.
In addition, ostriches lay high quality eggs and produce excellent feathers. Dishes made from this bird are especially popular in Namibia, Kenya, Japan, China, Russia and Italy.
Beneficial features
Those who have never tried this product are naturally interested in the harms and benefits of eating ostrich meat. As for the harm, we can only mention the danger of overeating, since meat dishes require long-term digestion, so their excessive consumption can significantly complicate the functioning of the gastrointestinal tract.
The benefits of eating ostrich dishes are due to its chemical composition, which is truly unique. With its unusually low calorie content, this product contains a large amount of saturated fatty acids necessary for the normal functioning of the human body.
Ostrich fillet contains a lot of vitamins B, E and PP. It also contains phosphorus, potassium, calcium, selenium, magnesium and iron.
It is impossible not to note the excellent taste of this product, because ostrich meat, according to many gourmets, is superior in taste and nutrition to beef. It is particularly soft and tender due to the absence of intramuscular fat.
Some see this as a significant disadvantage, since the meat can taste dry, to which connoisseurs of ostrich dishes respond that the product becomes so due to non-compliance with the rules for its preparation.
Selected fillets contain only 1.5-2% fat. There is only 32 milligrams of cholesterol in it for every 100 grams, but there is a lot of protein - 22%.
There are a lot of microelements in it per 100 grams of product:
- 22 mg manganese;
- 280 mg phosphorus;
- 350 mg potassium.
Being both a low-calorie and highly nutritious product, it is excellent for a balanced diet, including for weight loss.
Knowing how to properly cook ostrich meat, you can lose weight and not experience painful hunger between meals.
Gastronomic properties
The dietary meat of these large flightless birds is used to prepare a wide variety of dishes, it can be broth, salad, soup or a cold appetizer.
In addition, it is boiled, fried, made into sausages and simply smoked. Most of the meat suitable for cooking comes from the hip.
A special feature of ostrich meat is its ability to absorb spices, which make the taste of dishes original. If you decide to cook ostrich meat dishes with your own hands, it is important to know some of the features of this process.
According to professionals, even a beginner can cook an ostrich deliciously if you do it at a temperature no higher than 60-80 degrees. Steaks and steaks cooked at this temperature turn out juicy and melt in your mouth. You should not serve complex sauces and side dishes with such meat. It goes best with vegetable stew or boiled potatoes.
Recipe with vegetables
There are many recipes for cooking ostrich meat and they are all good and tasty in their own way. Most of them contain vegetables, herbs and aromatic spices.
But, as many who like to experiment with products in the kitchen have noticed, the simplest recipes turn out to be the most “tasty”, and the harm from their use tends to zero.
According to one of these recipes, you can prepare a tasty and juicy ostrich fillet with vegetables in the sleeve.
To prepare it you will need the following ingredients:
- eggplant, zucchini and leek - 1 piece each;
- olive oil – 1/4 cup;
- ostrich fillet – 500 grams;
- ground red pepper and dry rosemary - 1 teaspoon each;
- tomatoes, sweet peppers, garlic - 3 pieces each;
- salt 0.5 teaspoon;
- fresh fennel 1 piece.
How to prepare this dish from ostrich meat? First, you need to cut the fillet into medium-sized pieces and place it in a pre-prepared marinade of oil, rosemary, garlic and salt. The fillets must be kept in it for at least an hour.
Raising ostriches is very profitable and practical, as the birds grow quickly and tolerate cold climates well. Ostrich meat is often very expensive, but this fact does not prevent it from being in demand. Currently, ostrich meat is becoming very popular in almost all restaurants in the world. Ostrich dishes are actively used as food in many countries. These include Namibia, Kenya, Japan, China, Italy and Russia.
The fact is that ostrich meat is not only very tender, but also extremely healthy, since it contains potassium, phosphorus, and manganese. The high protein content along with a fairly low cholesterol content makes ostrich meat a healthy product. Meat is used to prepare completely different dishes - it can be soup, salad, cold appetizer or broth. The excellent ability of ostrich meat to absorb spices makes the taste of the dish even more original and memorable.
Ostrich dishes have a delicate taste and a lot of benefits, so if you decide to cook ostrich meat, then you have made the right decision. However, it is important to know how to cook ostrich meat so that you can fully appreciate its excellent taste.
“Ostrich dishes” - the best recipes
Ostrich meat is becoming increasingly popular among people who cannot imagine their daily menu without a piece of tasty and juicy steak or chop. As scientific research data eloquently shows, this product is extremely beneficial for the human body due to its chemical composition, rich in vitamins and minerals.
In addition, the fillets of these flightless birds are considered dietary products and are widely used in dietetics. In addition to meat, ostrich eggs are used in cooking. How should you cook ostrich meat to make it tasty?
A little about birds
Domestic ostriches are gaining increasing popularity and attracting the attention of many poultry farmers. Raising and breeding ostriches has proven to be a very profitable business.
This is due to the fact that birds grow quite quickly, reaching slaughter age at 10-14 months.
Males, provided they are well kept and fed, can reach a weight of 120-140 kilograms, while the yield of pure meat is 40-45% of the total live weight. This figure is very high because it exceeds those of some types of cattle.
In addition, ostriches lay high quality eggs and produce excellent feathers. Dishes made from this bird are especially popular in Namibia, Kenya, Japan, China, Russia and Italy.
Beneficial features
Those who have never tried this product are naturally interested in the harms and benefits of eating ostrich meat. As for the harm, we can only mention the danger of overeating, since meat dishes require long-term digestion, so their excessive consumption can significantly complicate the functioning of the gastrointestinal tract.
The benefits of eating ostrich dishes are due to its chemical composition, which is truly unique. With its unusually low calorie content, this product contains a large amount of saturated fatty acids necessary for the normal functioning of the human body.
Ostrich fillet contains a lot of vitamins B, E and PP. It also contains phosphorus, potassium, calcium, selenium, magnesium and iron.
It is impossible not to note the excellent taste of this product, because ostrich meat, according to many gourmets, is superior in taste and nutrition to beef. It is particularly soft and tender due to the absence of intramuscular fat.
Some see this as a significant disadvantage, since the meat can taste dry, to which connoisseurs of ostrich dishes respond that the product becomes so due to non-compliance with the rules for its preparation.
Selected fillets contain only 1.5-2% fat. There is only 32 milligrams of cholesterol in it for every 100 grams, but there is a lot of protein - 22%.
There are a lot of microelements in it per 100 grams of product:
- 22 mg manganese;
- 280 mg phosphorus;
- 350 mg potassium.
Being both a low-calorie and highly nutritious product, it is excellent for a balanced diet, including for weight loss.
Knowing how to properly cook ostrich meat, you can lose weight and not experience painful hunger between meals.
Gastronomic properties
The dietary meat of these large flightless birds is used to prepare a wide variety of dishes, it can be broth, salad, soup or a cold appetizer.
In addition, it is boiled, fried, made into sausages and simply smoked. Most of the meat suitable for cooking comes from the hip.
A special feature of ostrich meat is its ability to absorb spices, which make the taste of dishes original. If you decide to cook ostrich meat dishes with your own hands, it is important to know some of the features of this process.
According to professionals, even a beginner can cook an ostrich deliciously if you do it at a temperature no higher than 60-80 degrees. Steaks and steaks cooked at this temperature turn out juicy and melt in your mouth. You should not serve complex sauces and side dishes with such meat. It goes best with vegetable stew or boiled potatoes.
Recipe with vegetables
There are many recipes for cooking ostrich meat and they are all good and tasty in their own way. Most of them contain vegetables, herbs and aromatic spices.
But, as many who like to experiment with products in the kitchen have noticed, the simplest recipes turn out to be the most “delicious”, and the harm from their use tends to zero.
According to one of these recipes, you can prepare a tasty and juicy ostrich fillet with vegetables in the sleeve.
To prepare it you will need the following ingredients:
- eggplant, zucchini and leek - 1 piece each;
- olive oil – 1/4 cup;
- ostrich fillet – 500 grams;
- ground red pepper and dry rosemary - 1 teaspoon each;
- tomatoes, sweet peppers, garlic - 3 pieces each;
- salt 0.5 teaspoon;
- fresh fennel 1 piece.
How to prepare this dish from ostrich meat? First, you need to cut the fillet into medium-sized pieces and place it in a pre-prepared marinade of oil, rosemary, garlic and salt. The fillets must be kept in it for at least an hour.
Meanwhile, all other vegetables are cut into cubes, tomatoes into quarters. They need to be mixed, salt and pepper.
The prepared vegetables are placed in a baking bag, topped with fillet marinated for an hour, then fennel. The bag is sealed tightly and placed in a preheated oven.
The dish must be prepared at a temperature of 160-180 degrees, served on a separate dish, and vegetables must be laid out on top of the meat. If desired, you can lightly sprinkle the dish with vinegar. Have a pleasant and extraordinary feast for you and your guests!
Ostrich meat is still considered something exotic and unusual, requiring a special approach to preparation and
knowledge of some culinary secrets. In fact, recipes with ostrich meat are simple, and the ostrich meat itself is prepared very quickly and does not require special ingredients.
We offer you several recipes for ostrich meat. You can change them and experiment with ingredients.
Meat in the oven
A very simple recipe with ostrich meat.
First, prepare the sauce: mix soy sauce with vegetable oil, tomato and lemon juice. Cut the steak into pieces. Place them on a greased baking sheet and pour the sauce over them. Bake in the oven for an hour. The finished meat can be decorated with herbs.
“Quick” dish in the oven
This recipe is a good option if you want to serve a hot dish when guests arrive, but don’t know the exact time of the visit. Take dry red wine and olive oil (1:1), mix well. You will get a marinade. Place pieces of ostrich meat into this marinade. Soak the meat for at least half an hour in a cold place. Then the meat can be baked in the oven. This will take no more than 25 minutes.
By the way, marinated meat can also be used for barbecue - it will turn out even tastier!
B-B-Q
This is a “record holder” among ostrich meat recipes: everything will take you no more than half an hour!
Cut the meat into pieces. Rub them with garlic, roll in seasonings (white, black pepper, paprika, thyme and, of course, salt are suitable). Place on grill. In 20 minutes the meat will be ready!
Cutlets
Perhaps the most delicious chicken dish is cutlets. Meat 
Ostrich cooks even faster than chicken, so perhaps the cutlets turn out to be tastier and juicier than traditional ones.
So, take the meat, chop it (you can just chop it), add salt, pepper or other spices to taste, one egg and chopped onion. Roll in breading and place in a frying pan. Fry until golden brown.
Recipes with ostrich eggs
One ostrich egg weighs 1.5 kilograms! Even from one egg you can prepare a dish for a large family. The easiest and fastest way to make an omelette. Since the composition of ostrich eggs does not differ from chicken eggs, there will be no difficulties in preparing them.
So, break the egg, pour into a deep bowl, add milk, salt, herbs, spices, mix thoroughly. Pour into a frying pan or baking dish. In 10-20 minutes the omelette will be ready.
If you want to try a boiled egg, you will have to wait: hard-boiled it takes at least 75 minutes, and soft-boiled - about 45. There are many recipes with ostrich eggs. They are used not only as the main ingredient, but also in salads.
Mad cow disease, which sharply reduced beef consumption in Europe in 1996, gave an additional impetus to the development of the ostrich meat market. The process of searching for alternative sources of protein has provided ostrich meat with many new fans. After all, it looks like beef, tastes like beef, and there's no risk to boot.
Ostrich meat is unique: it is distinguished from other types of meat by its record low cholesterol content of no more than 34 mg per 100 g, and the range of proteins necessary in the human diet is incredibly wide, and the protein and amino acid content itself is about 22%. Ostriches reach market weight within 12 months after birth.
Ostrich eggs are no less unique. Although the female ostrich is not as fertile as the same chicken, and produces no more than 60 eggs per year, each egg weighs up to 1.5 kg and has up to 15 cm in diameter. At the same time, the egg contains an order of magnitude less fatty acids, which cannot but interest ladies who are watching their figure.
All ratites are edible, but the largest representatives enjoy the greatest commercial success as sources of protein. The leader in the gastronomic race, ahead of its two competitors, is the Australian emu. In Australia alone, from 500 chickens that were fattened in 1985, by 1995 a flock of more than 470 thousand birds had formed, which is significantly more than the then ostrich population.
However, in Australia, and elsewhere, emu meat is often passed off as ostrich meat in restaurants, simply because its larger relative is better known.
Not long ago, ostrich meat dishes began to appear on restaurant menus around the world:
Today, dishes made from this bird are served in the best restaurants from Dallas to London and Singapore at a price of about $60 per serving of fillet or tenderloin. Once upon a time, ostrich meat, like emu or rhea meat, was prepared simply: cut into steaks and roasted on a spit. Those days are gone, along with feather boas and plumed hats.
Now the bird is prepared and served with all the intricacy befitting a real gourmet dish. So "Australian Ostrich Co. Ltd." publishes a glossy brochure filled with recipes including Ostrich Curry with Coriander, Cardamom Rice and Cucumber Riata and Bengali Ostrich with Five Spice, Moroccan Couscous and Tomato Salsa.
It's impossible to resist!
