Best Ostrich Recipes
This speedy, flightless bird happens to taste delicious
Ostrich is often sold as fillets, tenderloins, and roasts, as well as ground. It is versatile and can be used to make delicious burgers; just keep in mind that because it is leaner than ground beef, it will cook faster, says Misha Levin, corporate chef of Bareburger. He says that ostrich burgers are best cooked to medium at most; anything beyond that would just dry out the patty. Ostrich meat in general is a great substitute for similar cuts of beef in many dishes. Their eggs are also often sold at farmers' markets; ostrich eggs are huge and taste similar to chicken eggs.
Where can one buy ostrich meat? Well, as it turns out, there are quite a few reputable vendors that sell online. Blackwing Quality Meats, for instance, is the largest producer of ostrich meat in North America and also sells "normal meat" — i.e. chicken, beef, pork, and turkey — that is certified organic. While not cheap — ground ostrich meat will run you $13.50 per pound as of this writing, a roast will cost $13.80 per pound, and various cuts of fillet will cost anywhere between $18 to $28 per pound — they do seem to take great care in making sure meat arrives fresh at your door, usually within three days after being flash-frozen and packed with dry ice and gel packs. Their ostriches are also free-range. Their minimum order is 5 pounds, but they say ostrich meat can be refrozen without any adverse effects. Other vendors worth considering include Fossil Farms and Exotic Meats USA.
So, what are you waiting for? Go out there and chase down an ostrich. When you've come back and caught one, try one of these fantastic recipes.
This elegant recipe from Ariane Daguin of D'Artagnan Meats is a true showstopper. (Photo courtesy of Tom Eckerle)
Anyone looking to impress, please apply. This is how you want to serve ostrich when the boss is over for dinner, for Valentine's Day, or for a bar mitzvah. Try this recipe from chef Rick Tramonto of Tramonto Steak & Seafood and Restaurant R'evolution. (Photo courtesy of Tramonto Steak & Seafood)
This burger is prepared simply, with just a little Worcestershire sauce, salt, and pepper for seasoning, which allows the true flavor of ostrich to shine. (Photo courtesy of Sassafras Bar)
An Asian-inspired marinade keeps these steaks nice and juicy in the smoker or on the grill. (Photo courtesy of Anna Maria de Freitas)
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
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