Grilled Ostrich from Struisvogel Ranch in Prince edward County with Chimichurri Sauce

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.

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.


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