Ostrich Meat Recipes from Blue Heaven Ostrich Ranch

M A D E L E I N E C A L D E R ' S
Blue Heaven Ostrich Ranch
Blue Ribbon Fillets and Meats

Ostrich Meat Recipes

Ostrich Fillet with Salsa Verde

SALSA VERDE

A piquant green sauce, as the name suggests. Fresh herbal taste in an emulsion of olive oil.
Italian flat-leaf parsley forms the base, any herbs may be used along with it.

1 cup Italian leaf parsley leaves, loosely packed
1 TBS. fresh oregano leaves
1 t. fresh rosemary leaves
1 TBS. fresh lemon thyme leaves
6 anchovies, drained
2 large cloves garlic, smashed
3 large pimento stuffed green olives
4 green onions, cut into 1/2" pieces
1 TBS. red wine vinegar
1 TBS. fresh lemon juice
1 TBS. capers, drained
Black pepper, freshly ground
1/3 cup extra-virgin olive oil

Place all the ingredients, except oil, in a food processor and pulse until evenly chopped.
With motor running, add the olive oil to emulsify the sauce. Serve with fillet.

SAUTÉED FILLETS WITH GREEN PEPPERCORN

Pre-heat pan to HOT. Add 2 TBS. of olive oil and a generous sprinkling of green peppercorns. Sear one side
of the fillet for 2 minutes, turn fillet and cover the pan and turn off the heat and let rest for 4 minutes.

BEEF TENDERLOIN "DOG" WITH CORN RELISH

Active: 30 Min; TOTAL: 45 MIN

4 SERVINGS

1-cup fresh corn kernels (from 2 ears)
1/4 Cup finely diced red bell pepper
2 tablespoons finely diced red onion
2 tablespoons finely diced celery
¼ cup cider vinegar
1 1/2 teaspoons sugar
Salt and freshly ground pepper
3 tablespoons canola oil
½ teaspoon minced garlic
½ teaspoon sweet paprika
½ teaspoon dry mustard
¼ Teaspoon cayenne pepper
One 1-pound center cut beef
Tenderloin in 1 place

1 baguette halved lengthwise and cut into four 6-inch pieces

Light a grill; bring a small saucepan of water to boil. Add the corn and cook
for 2 minuets. Drain and cool under running water. Shake off the excess water and
pat the kernels dry. Transfer to a bowl and add the bell pepper. Onion and celery.
In the same saucepan. Heat the vinegar, sugar and a generous pinch each of salt and pepper just until the sugar dissolves. Pour the vinegar over the vegetables and refrigerate the corn relish until chilled.
In a bowl, stir the oil, garlic, paprika, mustard and cayenne; season generously with salt and pepper. Using a very sharp knife, quarter the tenderloin lengthwise to form 4 long “dogs.” Rub with half of the seasoned oil. Brush the cut sides of the sides of the bread with the remaining seasoned oil.
Grill the dogs over high heat, turning occasionally, until lightly charred outside, about 10 minutes for medium rare. Grill the baguette, oiled side down, until lightly toasted. Serve the beef tenderloin dogs on the toasted baguette, topped generously with the corn relish.

Wine Juicy, fresh Dolcetto.

WHEN YOUR BLUE HEAVEN BLUE RIBBON OSTRICH MEAT ARRIVES...

Blue Heaven Meats arrive frozen and vacuum packed. By keeping them sealed they can stay fresh and delicious in your freezer up to three months.

If your fillets arrive and have begun to defrost but are still cool to the touch, you may refreeze them with complete confidence that they will still be delicious.

When you do thaw your Ostrich meat, it is best to do so in its wrapper and in the refrigerator. This method will maintain the most flavor and juiciness. Should you need a more rapid thaw, place the steaks in their wrapper in a bowl of cold water. The 6 oz. fillets will require 1 to 1.5 hours with this method.

NEVER COOK OR THAW OSTRICH MEAT IN THE MICROWAVE.

GRILLING
Once your outside grill has achieved a "hot grill" temperature, sear each side for one minute. Then cook 3-4 minutes per side for medium to medium rare. The fillet is done when the meat juices stop bubbling though the top. It is always best to turn your fillets with tongs. A fork will allow the juices to escape through the puncture holes.

Burgers should cook 4 minutes per side only.

SAUTÉING
Use a hot iron skillet for proper heat levels. Heat the pan to hot. Add a little olive oil or butter (and perhaps some green peppercorns--see the recipe above). Cook for 2 minutes on that side. Turn, cover, and turn off the heat. The steak will continue to cook for another 4-5 minutes.

BROILING
Pre-heat the oven at the Broil setting. Place your fillet 3-4 inches from the broiler. Cook 2-3 minutes per side.

Keep in mind that Ostrich meats contain little or no fat. Overcooking can happen in just a minute and will just cook away the juices.

"Good Health Never Tasted So GOOD!"

For more fine food ideas online, please visit Culinary Net

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