Ostrich meat is thought of as an exotic meat, it is however becoming an increasingly popular alternative to traditional red meats like beef, lamb, or venison. It has a unique flavour and has many health benefits, and it is super versatile to cook with.
Ostrich has a flavour profile like beef slightly sweeter and more delicate. The colour resembles beef, and the meat is tender with a fine grain. Ostrich meat is very nutritious and is low in fat, high in protein, low in cholesterol, and rich in iron.
A highly sustainable meat, whether grilled, pan seared or roasted your guests will be taking about their meal for days to come.
NOTE: Ostrich meat should be cooked to an internal temperature of 150 degrees F (65C) and served from medium to medium rare. It can dry out if over cooked and also can be eaten rare like steak tartare.
For this delicate meat I kept the accoutrements simple and let the meat shine with just some olive oil, salt and pepper for grilling.
Chimichurri Sauce
Chimichurri is a vibrant, flavourful sauce originating from Argentina and Uruguay, typically served with grilled meats. It is a perfect accompaniment to ostrich meat, enhancing its natural flavours with a fresh, zesty kick.
Ingredients:
1 cup of fresh parsley leaves (packed)
½ cup of fresh cilantro leaves or basil leaves (packed)
½ cup oregano leaves
4 Cloves of garlic
1 small red or jalapeno pepper or chili pepper flakes
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon of lemon juice
Salt and pepper to taste
Blend until desired consistency is achieved.
