Ostrich Steaks with Calvados Sauce
Ostrich and venison are the two meats with the lowest fat contents. Try this for a simple change. Gentle cooking is best (cooking too fast will turn the steaks leathery), and we aim for rare or medium. I like mine rare, and turn when the outside begins (just) to caramelise. A definite hit with my guests every time I do it. If you can get Creme Fraiche then fine, but try to avoid any CF that is labeled 'light'. This curdles when heated. You can thicken the sauce if you like by using less…
How to Cook Ostrich (With 5 Recipes)
Ostrich is low in fat and a rich, delicious eating meat. These recipes detail a variety of tasty ways to cook ostrich meat either quickly or slowly to tender and succulent perfection.
Marinated Ostrich Steak
We raise ostriches on our farm on the eastern shore of Maryland, so we have an abundance of meat on hand to use for a variety of dishes. It's a lean meat that tastes similar to beef. My mother-in-law gave me this marinade recipe, and I've used it with a number of meats.
Paprika and Coriander Rubbed Steaks with Orange-Coriander Salsa Recipe on Food52
This is a take on a recipe from the Martha Stewart magazine. It used olives and oranges in its salsa but since I didn't have a copy of the recipe any more I used it as inspiration for a salsa of my own. I usually double the recipe for the salsa because I land up eating quite a lot of it by itself.