Header





Currently Browsing: Beef

Barbecued Ostrich Steaks

Serves 6 Ingredients: 3 cups Tender ostrich meat cut into steak size slices 1TB Lemon juice 2TB Dijon Mustard 1 small onion sliced Salt and pepper Method: Tenderize meat with tenderizing hammer. Dip meat into Lemon juice and rub with mustard. Place in dish and layer meat with onions. Let stand 2-4 hours. Before meat is placed on the barbecue grill, remove from dish and sprinkle with salt and pepper. Grill meat to...

Ostrich Vegetable Soup

Ingredients: 1 Ostrich Neck Stock Seasoning or Beef Bullion Onion 1 cup Diced Carrots 1 cup Tomatoes 1/4 cup Parsley 1t Barley 1 cup Method: Combine all ingredients together in saucepan. Cook slowly for about 4 hours.

Char Grilled Ostrich Steak

2 Persons Ingredients: Large Ostrich top loin Olive Oil 1/4 cup Roast Potato Zucchini Two small Tomatoes Eggplant Red Pepper Balsamic Vinegar Olive Oil Method: Prepare the vegetables, slicing each into thin pieces. Place vegetables in a bowl and dress with 1 part vinegar to 4 parts oil. Brush steak with olive oil, season and char grill on medium heat. Place vegetable salad on a plate, garish with roast potato,...

OSTRICH BURGER WITH ORANGE SAUCE

Ingredients (Four Servings) 8 4 oz Ostrich Burgers 4 Zucchini Orange Marmalade 2T Garlic Butter Juice of 2 oranges Olive Oil and Butter Parsley Method: Pan fry the ostrich burgers in a little olive oil and 8-4 tablespoons of butter until cooked. Cut zucchini into thin slices lengthways. Shallow fry zucchini in butter until just cooked. Squeeze oranges and put juice and marmalade into a pan and reduce. Add a little...

Saddle of Venison with Cherry Sauce

490 calories per serving ingredients serves 8 1.5 kg (3 lb) young saddle of venison 3 juniper berries, crushed 1/2 teaspoon dried thyme salt 3 tablespoons clarified butter 100 g (4 oz) thin, rindless rashers fat bacon 450 ml (3/4 pint) game stock 450 g (1 lb) bottled morello cherries 1 tablespoon cornflour 3 tablespoons cherry liqueur orange slices to garnish method 1. Remove the skin from the venison, then...

« Previous Entries