Swiss Ostrich Steak
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¼ cup all purpose flour
1 tsp. salt
¼ tsp. pepper
4 Ostrich steaks
2 tbsp. olive oil
1 cup chopped celery
½ lb. chopped fresh mushrooms
1 cup chopped onions
1 cup water or beef broth
2 cloves garlic, minced
1 tbsp. steak sauce
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Combine flour, salt, and pepper. Roll steaks in mixture. In skillet, brown meat in oil, about 2 minutes per side.
Drain. Put meat in a casserole dish. Top with celery, onions and mushrooms. Combine water, garlic and steak sauce and pour over vegetables.
Cover and bake at 275 ºF about 1 hour. When juice runs clear, the meat is cooked.
Meat should be pink inside when done. Do not overcook.
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Ostrich Stroganoff
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2 lbs. Ostrich meat
cut into thin, narrow strips.
Salt and pepper
½ cup white wine
1½ tbsp. butter
1 finely chopped onion
1 can or ½ lb. fresh mushrooms, sliced
1 tbsp. sour cream
2 tsp. Dijon mustard
Flour
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Marinate meat for 1½ hours in wine, stirring occasionally.
Saute onions and mushrooms in some butter. Dip meat in flour, season with salt and pepper and saute in a skillet for 5 minutes.
Add tomato paste, wine and sour cream to meat. Cook 5 minutes, stirring occasionally. Do not allow to boil or cream will curdle.
Serve over buttered noodles. |
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Ostrich Fajitas
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1 lb. Ostrich strips
8 - 6inch flour tortillas
2 green peppers, sliced
2 medium onions, sliced
2 medium tomatoes, sliced
2 tsp. olive oil
4 tsp. lemon juice
Pinch garlic powder
Pinch chili powder
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Marinate Ostrich strips in lemon juice, olive oil, chili and garlic powders. Stir to coat the meat and refrigerate for 4 hours.
Brown meat in lightly oiled pan. Add onions and peppers and cook till tender.
Serve in warm tortillas with garnishes. Serves 4.
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Ostrich Stir Fry
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1 lb. Ostrich strips cut into large pieces
2 green peppers
1 red pepper
2 medium onions
1 cup snow peas
8 tbsp. soya sauce
4 cloves garlic, crushed
Dash ginger, dried
4 tbsp. olive oil
4 cups cooked rice
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Marinate the strips overnight with soya sauce, garlic and ginger.
Cook peppers, peas and onion in olive oil till partially cooked. Add meat and cook till brown.
Serve over bed of rice with a fruit plate. Serves 4.
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