I have been a bit of a slacker when it comes to The Pink Shoe Cookbook but I was mauled by a rather large and unending headcold last week and you know when you can’t breathe through your nose or speak without coughing, it’s hard to get it up for cooking anything worth posting about, don’t you agree?
Unless a "Heating up Chicken Nugz" post appeals to you?
In any case:
It is time once again for Adventures in Odd Meat!
As I mentioned in my blog the other day, Adam and I visited The Healthy Buffalo on Sunday to stock up on various “odd meats”. I have to say when it comes to things other than Buffalo I was a little gun shy after the Kangaroo incident. However I believe we must learn from our mistakes and go on and the mistake of that adventure was buying the ground meat and messing around with it too much. So this time we opted for good ol’ fashion steaks.
Ostrich Steaks, that is.
For those unfamiliar with the meat of the larges bird on the planet, allow me to enlighten you.
- Though the Ostrich is a bird, ostrich meat is red meat. It’s very similar to beef but contains way less fat (87% less to be exact)
- Ostrich is high in iron and protein
- Ostrich is a VERY red meat.
Meaning unlike beef you can’t just look at it and see if it’s done because even if it’s cooked properly it will still be a little red inside. So use a thermometer and get it up to around 150 degrees and you will be good to go.
There are actually a plethora of Ostrich recipes on the Internet which leads me to believe it is one of the more popular of the Odd Meats. Furthermore, I found a few packages of Ground Ostrich at Stop and Shop this weekend!
I chose a simple recipe that would not mask the flavor of the meat too much. When one is trying a new food, be it an odd meat or whatever, one doesn’t want to drown it in a sauce or marinade because then how will you know if you like it? All you will be tasting is what you put on it. Also, the helpful owner of The Healthy Buffalo advised us that if we must marinate the ostrich, to dilute it by ½ since ostrich takes in flavor much more than other meats.
Lastly, the sauce I made for the steaks was SO good. I mean like FREAKING awesomely good. And really easy. I would recommend it for regular beef steaks, and I think it would be LOVELY on a London broil. An easy way to dress up an inexpensive cut of meat.
Ostrich Steak with Peppercorn Wine Sauce
1 lb. ostrich steaks
1 c beef broth
1 small bay leaf
1/8 tsp black peppercorns, crushed 1 1/2 tsp cornstarch
1/8 tsp thyme leaves, chopped
2 tbsp red wine
Heat large heavy skillet over medium heat five minutes. Salt and pepper the steaks lightly and place in skillet over medium heat for 3-4 minutes a side.
In small pan, dissolve cornstarch in broth. Bring to a boil and cook until slightly thickened, about one minute.
Stir in thyme and bay leaf. Lower heat to medium and reduce liquid by half. Stir in wine and peppercorns. Cook three minutes, stirring occasionally. Discard bay leaf.
Look how rich that is. Mmmm.
Spoon a little sauce over steaks.
Overall, the ostrich is our fave in the Odd Meats category so far! It tastes a LOT like roast beef. In fact, I think you could serve this to someone who loves roast beef and they would not be able to tell the difference unless they had tried Ostrich before. It is a delicious red meat, with sauce or without, and I highly recommend if you have occasion to pick some Ostrich steaks up, that you do!