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Ostrich?

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ArvadaMan
ArvadaMan Posts: 260
edited November -1 in EggHead Forum
I went with my wife to the natural food store yesterday. Naturally, I went to the meat department to see what they were making soy into these days. Anyway, I noticed that they carried ground ostrich at almost reasonable prices. They carried ground elk and buffalo also.[p]Does anyone on the board cook ostrich? It appears to be very lean. I am guessing you have to be careful and not overcook it? Any suggestions?
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  • stike
    stike Posts: 15,597
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    Arvadaman,
    we had a great series of courses on new year's eve.[p]one of them was a few small 'tenderloin' of ostrich, and also of venison.[p]you are correct, don't overcook. in fact, if you can do rare or medium rare, that's your best best.[p]very lean. great flavor.
    ed egli avea del cul fatto trombetta -Dante
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  • katman
    katman Posts: 331
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    Arvadaman,
    Very lean, sort of like a free range turkey breast. Texture is different, though. Had some nice "tenderloins" a while back cooked sort of medium.
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