Ostrich Prices

Ostrich

Becoming one of the most highly demanded game meats is the African-bred bird, the Ostrich. This docile bird from Africa produces a deep red meat that looks and tastes like beef, yet has 1/3 less cholesterol and is almost fat-free! Often described as an amazingly tender and tasty New York steak or Tenderloin, Ostrich can be used in almost any quality red meat recipe. Ostrich is probably the leanest meat available today, not to mention it is economically priced!

  • Tenderloins
  •  Fan Fillets
  • Topside & Inside Fillets
  • Ground Ostrich
  • Eggshells (hallowed)

Ostrich Satay

from "Wild About Game"
by Janie Hibler

Serves 4 as an appetizer, 2 as a main course

I love to make this appetizer for unsuspecting guests who haven't eaten ostrich before.  They are always amazed at how tasty it is.

Peanut Dipping Sauce

  • 1/4 cup bean sauce or hoisin sauce
  • 1/4 teaspoon crushed garlic
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon corn oil
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons crushed, roasted peanuts (optional)
  • 6 ounces ostrich thigh, inside round, or emu, or lean beef, such as flank or round steak, sliced against the grain, 4 1/2 inches by 1/2 inches by 1/4 inches
  • 3 tablespoons low-sodium soy sauce
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon brown sugar
  • Pinch of coarse salt and freshly ground black pepper
  • 3 sprigs fresh cilantro
First, make the sauce.  In a small saucepan, stir together the bean or hoisin sauce, garlic, sugar, salt, oil, and peanut butter.  Stir in 1/2 cup water.  Cook over medium heat for 3 minutes.  Let cool.

Pat the meat dry with paper towels.  In a small bowl, combine the soy sauce, ginger, brown sugar, salt, and pepper to make a marinade.  Put the meat in the marinade, turning once to coat both sides, and marinate in the refrigerator for 30 to 60 minutes.

Heat the grill or broiler.

Thread each piece of meat onto individual bamboo or metal skewers, as if you were basting a hem, and grill over hot coals until the meat is medium-rare, about 1 ½ minutes a side.

Serve on a plate garnished with the cilantro sprigs, accompanied by a small bowl of the dipping sauce, garnished with the chopped peanuts.