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Ostrich Recipes

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Preparation Tips

Stir-fry Ostrich & Vegetables
Ostrich Burgers
Ostrich Scaloppine with Green Peppercorns
Herb Marinated Ostrich Steak
Ostrich Steaks
Kentucky Races Ostrich Strips
French/South African Onion Soup
Ostrich Soup
SOS (Super Ostrich Stuff)
Individual Ostrich Meatloaves
Bird Burgers
Ostrich Goulash
Stuffed Peppers
Ostrich Roast
Peppered Ostrich Roast

Stir-fry Ostrich & Vegetables*

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1 lb cut ostrich strips
Salt & ground white pepper
1 cup broccoli pieces
1 cup cauliflower flowerets
1 cup green bean pieces
3/4 cup chicken stock
3 tbls soy sauce
3 tbls hoisin sauce
1 tbls cornstarch
1/3 cup corn oil
3 slices ginger - finely minced
2 lg cloves garlic - finely minced
3 sm boiling onions, cut up & separated
1 red bell pepper cut in 1" squares
2 lg shiitake mushrooms, stems removed & cap sliced
8 green onions, white & light green part only - cut
2 tsp lightly toasted sesame seeds
2 tsp sesame seed oil
1/8 cup chopped fresh cilantro
Stir Fry
1. Sprinkle meat with salt and pepper and set aside. Blanch broccoli, cauliflower and beans one to two minutes, drain and refresh in ice water. Dry well and set aside.
2. Combine 1/2 cup stock with soy sauce and hoisin sauce; set aside. combine remaining stock with cornstarch and set aside. (Stir well before using.)
3. Heat wok over high heat and add corn oil. When oil is shimmery hot, add half the meat and stir-fry until nicely browned on outside but still rare inside, about two minutes. Remove to a plate with tongs and stir-fry two to three minutes.
4. Pour off all but 1 tablespoon oil, reheat wok, and add ginger, garlic, boiling onions, bell pepper and mushrooms. Stir-fry two to three minutes.
5. Return meat to wok, add soy mixture and bring to boil for one to two minutes. Add broccoli, cauliflower, green beans and green onions. Reduce heat slightly and stir in cornstarch binder. Cook, stirring, until thickened, about one minute. Toss in sesame seed oil and garnish with sesame seeds and cilantro.
Serves 4 to 6
* Adapted from "Cooking with Ostrich" by Coralie Castle
Meat for photo donated by Wild Canyon Ostrich Ranch, Ranger, Texas

Ostrich Burgers*
1 lb ground Ostrich
1 clove garlic, finely minced
2 tbls finely chopped onion
1 tsp olive oil
1 lb ground ostrich meat
1/2 tsp freshly ground black pepper
1 tsp salt
Ostrich Burger
1. Saute onion and garlic in olive oil. Gently mix onion and garlic mixture with meat, salt and pepper.
2. For skillet: Heat a skillet over medium heat. Form three patties 1/2" thick and 3 1/3" in diameter, and saute about two minutes on each side.
for grill: Preheat grill, brush meat with oil and grill about 4 minutes on each side.
3. Serve on your favorite bun or bread with grilled onions, and/or sauteed mushrooms, guacamole, sliced tomatoes, lettuce, french fries, or chips of your choice
Serves 3

* Meat for photo donated by Wild Canyon Ostrich Ranch, Ranger, Texas
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Ostrich Scaloppine with Green Peppercorns*

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2 lbs ostrich, fan or other tender cut, partially frozen for easy slicing
1 tbls dried green peppercorns, coarsely ground
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 cup unbleached flour
2 tbls olive or Canola oil
2 tbls butter
Ostrich Scaloppine
1. Slice meat 1/4" thick and place one slice at a time between sheets of plastic wrap. Pound evenly with a flat meat mallet to thickness of 1/8". Sprinkle generously with coarsely ground green peppercorns, salt and pepper and pound in lightly. Dip meat slices in flour to coat both sides evenly and gently shake off all excess flour.
2. Heat a large non stick skillet over medium-high heat. Add oil and two tablespoons butter. When butter is bubbly, quickly saute meat three or four slices at a time. Turn only once and cook until lightly browned, about a minute on each side. Meat should be slightly pink inside. Transfer to heated serving platter and keep warm.
3. In same skillet, add garlic and grappa. Scrape up any particles clinging to bottom of skillet and reduce liquid to a slight tablespoon. Add chicken stock and sage and reduce liquid slightly. Off the heat whisk in butter a tablespoon at a time. Taste and adjust seasonings with salt, pepper and lemon juice. Stir in chopped parsley just before serving. Pour a stream of sauce over ostrich scaloppine, and garnish with parsley sprigs and green peppercorns. Serve immediately.
Serves 6-8
* Adapted from a recipe by Chef Carlo Crocci at Bella West Restaurant in Fort Worth, Texas
Meat for photo donated by Wild Canyon Ostrich Ranch, Ranger, Texas

Herb Marinated Ostrich Steak*

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2/3 cup balsamic vinegar
1/4 cup olive oil
2 tbls garlic, finely chopped
1 tbls rosemary, crushed
1 tbls thyme (leaves)
1 tsp freshly ground black pepper
Herb Marinated Ostrich Steak
1. Combine marinade ingredients in plastic bag; add meat, turning to coat. Close bag securely and marinate in refrigerator one hour, turning occasionally.
2. Remove meat from marinade; discard marinade. Place meat on rack in broiler pan so that surface of meat is three to four inches from heat. Broil 26 to 31 minutes for medium-rare to medium doneness, turning once. Carve into slices.
Serves 6-8
* Recipe developed by Spice Islands Good Harvest test kitchen.

Ostrich Steaks*

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4-4oz Ostrich Steaks (no thicker than 3/4")
1/4 tsp. Garlic Powder
1 tbsp. Worcestershire sauce
1/4 tsp. Lemon pepper
1/2 tsp. Salt
Sprinkle spices and Worcestershire sauce over steak. After a high temperature has been reached on cooking surface, place steaks on a rack long enough to sear rack marks on the steak. Turn steaks 1/4 turn to create diamond shaped sear marks on the steak. Turn to the other side and repeat steps to create diamond shape sear marks on both sides of steak. Continue cooking on each side until the juices run clear or internal temperature reaches 155°F.
Per Serving: 167 calories - 94 mg cholesterol - 3.54 gm Fat
Serves: 4 - Prep Time: 5 minutes - Cooking Time: 15 minutes
* Recipe from Cooking Ostrich with Confidence by Sandra Hildreth

Kentucky Races Ostrich Strips*

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2 lb Ostrich steak, cut into 1/2" thick slices
1/4 cup dijon-type mustard
1 tbsp. scallions, minced
2 tsp. Worcestershire sauce
salt & pepper to taste
1/4 cup brown sugar
1/4 cup bourbon
1 clove garlic, minced
2 tbsp. olive oil
Place Ostrich, brown sugar, mustard, bourbon, scallions, garlic and Worcestershire sauce in zip-loc bag. Refrigerate for two hours. Remove meat from marinade but do not discard the liquid. Heat oil and saute ostrich until lightly browned. Drain any remaining oil. Add marinade, lower heat and simmer for a few minutes. Add salt and pepper to taste. Serve over rice or buttered noodles.
Per Serving: 305 calories - 125 mg cholesterol - 9.13 gm Fat
Serves: 6 - Marinating Time: 2 hours - Cooking Time: 20 minutes
* Recipe from Cooking Ostrich with Confidence by Sandra Hildreth

French/South African Onion Soup*

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1 lb Ostrich steak, cut into very small pieces
1 large purple onion, chopped
2 lbs potatoes, cubed (optional)
2 tbs salt
1 pint beef broth
4 oz shredded cheddar cheese
split toasted english muffins
1 stick butter
1/4 cup flour
5 large sliced fresh mushrooms
1 tsp ground white pepper
1 cup red wine
4 oz shredded mozzarella cheese
Coat meat with flour. Melt butter in soup pot and add onions, meat, salt and pepper. Cook on medium heat until onions have turned clear and liquid has turned dark. Pour in the broth and stir. Add potatoes, mushrooms, wine and enough water to barely cover the ingredients. Turn up the heat and stir until steam begins to appear. Lower heat, cover, and simmer for 30 minutes or until potatoes are soft, stirring occasionally. Fill a heavy soup bowl half full of soup, to with english muffin half (split side up), sprinkle cheeses on top of the muffin, place bowls on baking pan and broil until cheese has melted and started turning brown around the edges (about 5 minutes).
Per Serving: 564 calories - 134 mg cholesterol - 29 gm Fat
Serves: 6 - Prep Time: 20 minutes - Cooking Time: 40 minutes
* Recipe from Cooking Ostrich with Confidence by Sandra Hildreth

Ostrich Soup
1/2 lb Ostrich Steak
1 cup chopped celery
1/4 cup chopped onion
2 cubed medium potatoes
4 small carrots sliced thin
1 can(14 oz.) sliced diced tomatoes
1 can (15.5 oz) small English peas
1/4 tsp pepper
1 tsp salt
2 1/4 cups water

Place steak, celery, onions, potatoes, carrots and 1/4 cup of water in large microwavable bowl. Microwave on high until potatoes are tender (12-15 min). Stir after 6 min. Add remaining ingredients and cook on high for additional 10 min. stirring occasionally. Or.......mix all ingredients and simmer on the stove for 1 hour.

Per Serving:116 Calories--22 Milligrams cholesterol-- 14.7 grams of fat

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SOS (Super Ostrich Stuff)*

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1 lb ground ostrich
1/8 tsp cayenne pepper
1 tbs flour
8 oz milk
English muffins or fresh bread slices
1 tsp beef fajita seasoning
1/4 tsp salt
3 tsp vegetable shortening
Lightly brown ostrich in non stick skillet. Add shortening, cayenne pepper, salt and flour. Stir until shortening has melted and flour is completely blended (no lumps). Once the mixture starts to bubble, add the milk slowly, being careful not to scald yourself with the rising steam. Continue stirring until mixture slightly thickens. Spoon over toasted muffin or other type of bread. Sprinkle paprika over SOS. Serve hot.
Per Serving: 121 calories - 28 mg cholesterol - 73 gm Fat
Serves: 6 to 8 - Prep Time: 10 minutes - Cooking Time: 15 minutes
* Recipe from Cooking Ostrich with Confidence by Sandra Hildreth

Individual Ostrich Meat Loaves
2 lbs ground Ostrich
1 tsp salt
8 mushrooms, sliced
1 egg
1/2 tsp ground black pepper
1 sm-4oz can tomato paste
1/4 tsp garlic powder
1 medium onion, chopped
Prepare large baking pan by spraying lightly with olive oil. Preheat oven to 350°F. Place all ingredients in a large mixing bowl and mix well. Loosely shape into eight loaves and arrange in the baking dish. Bake for about one hour or until the loaves are nice and browned. May be served hot or cold.
Per Serving: 184 calories - 94 mg cholesterol - 3.5 gm Fat
Makes: 8 Loaves - Prep Time: 15 minutes - Cooking Time: 1 hour

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Bird Burgers
1 bottle "Raintree Farms Ostrich Sauce"
Burger fixin's (same as for beef hamburgers - lettuce, tomato, onion....)
Light gas grill.
Mix ground ostrich and "Raintree Farms Ostrich Sauce" to taste.
Lower grill to medium heat
Loosely shape patties and place on grill. (Remember, Ostrich doesn't shrink!!!)
Drink a mixed drink.
Turn burgers.
Drink another mixed drink.
Burgers should be ready (cook until juices run clear).
Per Serving: Calories, cholesterol and fat ignored for this recipe - Serves 4 - Prep Time depends on who helps - Cooking time: 2 drink minimum

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Ostrich Goulash
1 lb ostrich mince
1 medium chopped onion
2 cans (16 oz.) whole tomatoes cut up with juice.
1 package (12 oz.) macaroni noodles
1/4 tbs. pepper
1/2 tbs. salt
Spray skillet with cooking non-stick cooking spray and brown the ground ostrich meat. Boil macaroni and drain. Place macaroni in a two to three quart pan. Add remaining ingredients. Cover and simmer for 30 minutes.
Per Serving: 322 calories--3 milligrams cholesterol--2 grams fat 27 grams protein--48 grams carbohydrates

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Stuffed Peppers
1 lb ostrich mince
3 medium peppers
1 can 8 oz. tomato sauce
1 cup uncooked instant rice
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/8 tsp garlic powder
Cut the peppers in half lengthwise and remove the seeds and membranes. Mix all remaining ingredients into a small bowl. Spoon mixture into the pepper halves. Cover loosely with wax paper then place on roasting racks. Microwave on high until peppers are tender (12-16 min.) Turn peppers four times during cooking. Or.........bake for 1 hour at 425f.
Per Serving: 160 calories--58 milligrams cholesterol--4.8 grams fat

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Ostrich Roast
4-5 lb. Ostrich drum roast
1 packet dry onion soup mix
1 tbs. course black pepper
4 tbs. olive oil
2 cups raw miniature carrots
1/2 cup parsnips (sliced)
2 cups potato wedges
1/2 cup pearl onions (blanched, skins removed)
shallots (diced fine)
2 cloves of garlic (minced)
2 cups chicken broth
1 can crushed tomatoes (16 oz)
1/4 cup chopped parsley
4 cups egg noodles (cooked)
Apply a rub made from the onion soup and black pepper. Refrigerate for up to 6 hours. Put the olive oil in a large oven-ready skillet and sear the meat on all sides. Remove the roast from the skillet. Add two tbs. of olive oil and saute the onions, garlic, shallots, parsnips, potatoes and carrots. Cook until the carrots have a sharp orange color and have started to caramelize. Remove vegetables and de-glaze pan with 2 cups of chicken broth. Put the vegetables and parsley back into the pan. Place the roast with the vegetables in the center of the skillet, cover and roast in the oven at 350f for 20 min. per pound of meat. Prepare the egg noodles. Slice across the grain.
Per Serving: 439 calories--5.7 grams fat--57 grams protein--25 grams carbohydrates--110 milligrams cholesterol--105 milligrams sodium--6 grams dietary fibre

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Peppered Ostrich Roast
2 lb Ostrich Roast
2 tbs course grind pepper
1/4 tsp Garlic powder
1/2 tsp salt

Place spices in a small bowl and mix well. Rub spices on all sides of roast. Microwave on high for 3 min. Microwave at 50% power for 8 min. turn roast over and microwave for an additional 8 min. (internal temp. 120f) for rare. Add two additional min. each sides for medium (internal 135f) add four additional minutes for well (internal 150f) Place a foil tent over the roast and allow to stand for 10 min. before serving.

Or......bake at 350f for 1 hour or until desired internal temperature is achieved. Caution well done Ostrich is a bit like jerky.

Per Serving: 75 Calories--44 milligrams cholesterol--1.2 grams of fat

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