  TO EMAIL US |
Ostrich Fillet Steaks 4oz Ostrich steakS 2tbsp Worcestershire Sauce 1/4 tsp garlic puree or fresh garlic salt and pepper to taste
Pre-heat the grill Mix Worcestershire sauce, and
seasonings together and dip the steaks Cook steaks under a medium heat until the juices run clear, medium done. Serve with new potatoes, or mashed, and a selection of fresh vegetables
You can add to this any of your favourite
red meat sauces,
Sauces for Steaks Mushroom Sauce 4oz button mushrooms 4 shallots or 1 medium red onion 5fl oz red wine pinch salt, pepper and nutmeg Olive oil
Slice the mushrooms and finely chop the onion in a little olive oil Add the red wine, salt, pepper and nutmeg Simmer for 2 minutes Serve immediately over the steaks and serve
Bernaise Sauce 1 tbps chopped tarrogan 1 tbsp chopped parsley 3 Spring onions 4 black peppercorns crushed 2 tbsp white wine vinegar 150ml dry white wine 3 egg yolks 1 tsp mustard powder 1 oz butter 6oz melted butter pinch of salt
Place the first 6 ingredients in a small saucepan and heat slowly until reduced by 1/3 (slightly syrupy) Whisk egg yolks and mustard together in a bowl over a saucepan of hot water Add the syrupy mixture to the egg yolks and continue to beat with a whisk over the hot water Add the 1oz butter 1/2 at a time continue to whisk Add the melted butter whisking all the time until the sauce has thickened Season to taste and pour over steaks and serve
Orange Sauce 2 small oranges 1/2 pint chicken stock 4-5 tbsp Port 3 heaped tbsp brown sugar 1 level tbsp plain flour salt and pepper to taste
Peel the oranges and finely chop the peel. Blanch in boiling water for 5 minutes Squeeze the juice from the oranges Use the juices from cooking the Ostrich steaks and add the flour. Stir well to form a paste and cook for a couple of minutes to brown Add the stock gradually stirring all the time to make a smooth sauce then add the sugar. Cook for 2 minutes. Add the orange juice and rind a season to taste. Stir in the port then pour the sauce over the steaks and serve
Riverwood Ostrich Fillet - for 2 people
2 Ostrich steaks seasoned with salt & pepper 1/2 tsp garlic puree 1tbsp olive oil 1 small red onion - peeled and chopped 3 large mushrooms finely chopped 1/4 tsp ground coriander 1/4 tsp chilli powder 1 tbsp créme fraiche
Heat the oil in a pan and sauté the onion, garlic and mushrooms. Stir in the spices and cook on a low heat for a couple of minutes Add the créme fraiche, and stir. Keep warm Cook the seasoned steak under the grill for 3 minutes on each side. Pour over the sauce and serve with rice, and vegetables.
Ostrich HotPot
Serves 4 people
1lb Ostrich steak - diced 1 large red onion 2 large carrots 1 small turnip 1 medium parsnip 4 medium potatoes 2oz pearl barley 2 bay leaves 1 tbsp flour 1 tbsp cornflour salt and pepper to season 1 pint chicken stock 2 tbsp Worcestershire sauce
Heat the oven Gas mark 2, 190C Mix together the flour, cornflour and seasonings, coat the steak Heat the oil in a frying pan and lightly fry the steak until sealed, place into a large casserole dish Chop and dice the vegetables and place in the casserole along with the stock , pearl barley and bay leaves Cover, place in the centre of the oven and cook for approx 2 hours until the meat is tender, add some more hot stock if too thick Beautiful served with fresh crusty wholemeal bread
Teriyaki Ostrich Steaks
2 Ostrich fillet steaks
1 clove garlic peeled and crushed 2 tbsp soy sauce 2 tbsp sherry 1tsp ground ginger 2tsp Worcestershire sauce 2tsp sugar
Mix the marinade ingredients. Add the steaks and leave in a fridge for 1/2 an hour Grill the steaks on high for 2-3 minutes basting every minute with the remaining marinade Turn the steaks over and do the same again Serve with rice noodles or rice and stir fryed vegetables of your choice
|
