Herb Seasoned Ostrich
You may not be aware, however the popularity of ostrich meat is due to its sweeter and richer taste when compared with many other types of meats. Ostrich and be made into burgers, sausages, fillets, prime steaks, diced and even stir fry. Here is an interesting fact, ostrich has 66% less fat than beef, 50% less fat than chicken and less calories than turkey, pork, lamb and beef. Ostrich is similar in taste, texture and appearance to beef.
2/3 cup balsamic vinegar
1/4 cup olive oil
2 TBS minced garlic
1 TBS rosemary, crushed
1 TBS thyme (leaves)
1 tsp oregano
1 tsp freshly ground black pepper
Place all of the above ingredients in plastic bag along with the ostrich steaks and toss repeatedly to coat the steaks. Once coated, close bag and marinate in refrigerator one hour.
Get your grill going on medium hot heat. Next, remove meat from marinade and discard the marinade as it will not be reused. Cook over medium heat until the center of the steaks reach 130°F in the center. Steaks and whole muscles should be cooked medium rare to medium. Cooking ostrich to well done is not recommended. Carve into slices.