Ostrich meat has an original taste that delights many gourmets. The meat of this exotic bird is low in calories and virtually no harmful cholesterol. Ostrich meat cooks quite quickly, perfectly absorbs the aromas of spices and always turns out to be juicy and tender. It can be cooked in different ways: boil and stew, grill and grill. Very tender cutlets and soups that are original in taste are made from it. Rice, corn, legumes, or vegetable salad are ideal as a side dish.
It is necessary
-
- For ostrich steak in red wine:
- 4 ostrich steaks;
- 20 g of vegetable oil;
- 50 g cream;
- 100 g dry red wine;
- 2 cloves of garlic;
- 60 g butter;
- a bunch of parsley;
- favorite spices and salt.
- For the ostrich roast with potatoes:
- 500 g potatoes;
- 400 g of ostrich meat;
- bulb;
- 100 g of vegetable oil;
- glass of water;
- Bay leaf
- black pepper and salt.
Instructions
Step 1
Use a meat hammer to beat the steaks and sprinkle with salt and spices. It is best to take steaks no more than 1, 5 centimeters thick, without bones.
Step 2
Heat vegetable oil in a frying pan and fry the ostrich in it over high heat until brown, on both sides. The meat should be medium-rare. To do this, cook it for no more than 2 minutes on each side. Transfer the cooked steaks to a platter and cover with foil.
Step 3
Chop the garlic and sauté over medium heat for 30 seconds until golden brown. Pour wine into a skillet and bring to a boil. Cook the garlic-wine sauce for about 2 minutes. Then pour in some water and add cream. Mix everything and continue cooking the sauce for another 3 minutes.
Step 4
Chop the parsley, add it to the sauce, stir well and pour over the steaks. Serve them with chopped herbs. This dish takes only 10 minutes to prepare.
Step 5
Try roast ostrich meat. To do this, cut the ostrich into pieces no more than a centimeter thick and about 4 centimeters long. Chop the onions in half rings, and cut the potatoes into bars or circles.
Step 6
Heat vegetable oil in a saucepan and sauté chopped onions over medium heat. Stir constantly until light golden brown. This usually takes no more than 3 minutes. Transfer the onions to a plate and set aside.
Step 7
Heat the oil in a frying pan, put the pieces of ostrich on it and fry, stirring, for no more than 2 minutes. Put half of the fried onion on the pieces of meat, put the chopped potatoes on top of it, pepper and salt. Then put the rest of the onion and a couple of bay leaves on the potatoes.
Step 8
Pour water into the resulting "pie", cover the pan with a lid and bring the roast to a boil. Then simmer it over low heat until cooked, about 45 minutes. If the liquid boils away during cooking, add more hot water.
Step 9
Serve the cooked roast with herbs. Pickled cucumbers are successfully combined with it.
