Ostrich Steaks With Mushroom Vanilla Sauce And Wild Rice With As Recipes
OSTRICH STEAKS WITH MUSHROOM VANILLA SAUCE AND WILD RICE WITH AS
Here is a recipe I have seen on a few sites, some have all the same ingredients, some vary. I have adapted the recipe for what Ingredients I can get in my part of the world and also for personal taste. It sounds like there are a lot of ingredients, with a lot to do, to make it. It is not as a big as it sounds and the end result is gorgeous, with all the flavours really coming together to create a wonderful dish.
Provided by The Flying Chef
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Place pumpkin seeds, cinnamon and peppercorns in a shallow baking pan and bake in a preheated 350-degree oven until the pumpkin seeds release their oils and turn light brown.
- Remove and grind in a food processor or blender with remaining rub ingredients. Grind to a fine powder.
- Rub the mixture onto steaks and refrigerate 2 to 4 hours.
- Approximately thirty minutes before serving, melt butter in a pan. Add shallots, garlic and sliced mushrooms and stir over medium heat until shallots and mushrooms soften about 10 minutes. Add water, stock and vanilla bean and bring to a boil over high heat. Continue to boil the mixture until it has reduced slightly, about 1/2 - 3/4 of a cup. Mix a little water with cornflour add to sauce until it thickens, remove the vanilla bean. Split bean in half and scrape insides into the sauce.
- While sauce is reducing, Heat grill or pan to medium high heat. Add steaks, Grill on both sides, I had very thick steaks so I cut them in half to make cooking time quick. I only cooked them a few min's per side. Ostrich meat is very low in fat and toughens quickly and is best cooked no longer than necessary.
- Finally add cream to sauce and stir over heat until sauce is warm. Serve immediately over steaks.
- Method for Wild Rice with Asparagus Tips.
- Asparagus is not the cheapest vegetable, and it is quite a waste to just use the tips. I do this for presentation if I am just cooking this for my family, I chop the useable part of the stems and use that as well as the tips. If you do this you will not need as many grams I would say 250-300g max. Also a tip if making for a dinner party or special occassion and you want to just use the tips so it looks nicer, I plan on making asparagus soup or quiche or any recipe that you can use asparagus inches So I use the stems the next day so as not to just waste them.
- Fill saucepan with enough water to boil rice in, add chicken stock and bring to boil. Add rice and boil until tender, drain.
- Boil, steam or microwave asparagus until just tender, stir asparagus and parsley into rice.
- To Serve: Place steaks on plates pour sauce over the top, serve rice on the side sprinkle a little parmesan cheese over rice.
Nutrition Facts : Calories 449.2, Fat 18.5, SaturatedFat 10.3, Cholesterol 50.9, Sodium 705, Carbohydrate 59.7, Fiber 7.2, Sugar 6.1, Protein 16.7
OSTRICH STEAKS WITH CALVADOS SAUCE
Ostrich and venison are the two meats with the lowest fat contents. Try this for a simple change. Gentle cooking is best (cooking too fast will turn the steaks leathery), and we aim for rare or medium. I like mine rare, and turn when the outside begins (just) to caramelise. A definite hit with my guests every time I do it. If you can get Creme Fraiche then fine, but try to avoid any CF that is labeled 'light'. This curdles when heated. You can thicken the sauce if you like by using less stock. Serve with rice or potatoes and some tasty vegetables.
Provided by Swiss Phil
Categories Everyday Cooking
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the butter in a skillet over medium-high heat. Cook the ostrich steaks in the hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove the ostrich steaks from the pan, and keep warm.
- Pour the beef stock into the skillet, and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low, and stir in the creme fraiche. Cook and stir 2 minutes, then pour in the Calvados, and season to taste with salt and pepper. Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 2.1 g, Cholesterol 147 mg, Fat 17.7 g, Fiber 0.1 g, Protein 32.1 g, SaturatedFat 10 g, Sodium 124.2 mg, Sugar 2 g
OSTRICH STEAKS WITH PRAWNS AND A ROASTED GARLIC SAUCE
I thought I would have a go at another new invention, I think this turned out really well and everyone enjoyed it. The steaks were thick and juicy and the sauce was awesome and went really well with the Ostrich and Prawns. I served on a bed of mushrooms and made asparagus wrapped in bacon and topped with prawns.
Provided by The Flying Chef
Categories Wild Game
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place cloves of garlic in a roasting pan, still in skin and roast in 200c oven until browned and soft. (about 10-15 Min's).
- Remove and set aside to cool.
- Mushrooms.
- In a pan, melt butter, add garlic and mushrooms cook a few minutes to brown mushrooms, add wine and cook until liquid has evaporated, stir in parsley and thyme.
- Mushrooms can be made ahead and reheated in the microwave.
- Sauce.
- Heat a small amount of oil in pan, add onion and cook until soft. Add wine and stock, stir to dissolve stock.
- Squeeze each garlic clove into sauce, they will be the consistency of a puree. (I prefer to do this, but I think you can buy already prepared roast garlic puree, not sure if it tastes the same.).
- Add cream and pepper, just before serving mix a little water with cornflour and add to sauce. This is only meant to thicken slightly it is not supposed to be a really thick sauce.
- Serve over Ostrich.
- Ostrich Steaks.
- BBQ, grill or pan fry steaks until desired doneness, ostrich is a very lean meat and toughens when overcooked. It is better cooked medium rare, but if you prefer your meat a little more done do not cook more than absolutely necessary as it will be like eating leather.
- While the steaks are cooking heat some oil in a separate pan and cook prawns until pink and cooked through.
- To serve: Spoon mushrooms onto plate to form a base, place steaks on top and then top with prawns and drizzle with sauce.
- I topped mine with asparagus spears as well, if you want to make these they are very easy.
- I buy baby asparagus and use 5 spears per roll, wrap these with a piece of bacon and place in an oven proof dish drizzle with olive oil, add a couple of garlic cloves to pan and cook in 180c oven until bacon is cooked and asparagus tender, about 10-15 Min's.
Nutrition Facts : Calories 310.6, Fat 24.8, SaturatedFat 15.3, Cholesterol 96.7, Sodium 154.8, Carbohydrate 11.8, Fiber 1.6, Sugar 3, Protein 6.8
OSTRICH STEAKS WITH CALVADOS SAUCE
Ostrich and venison are the two meats with the lowest fat contents. Try this for a simple change. Gentle cooking is best (cooking too fast will turn the steaks leathery), and we aim for rare or medium. I like mine rare, and turn when the outside begins (just) to caramelise. A definite hit with my guests every time I do it. If you can get Creme Fraiche then fine, but try to avoid any CF that is labeled 'light'. This curdles when heated. You can thicken the sauce if you like by using less stock. Serve with rice or potatoes and some tasty vegetables.
Provided by Swiss Phil
Categories Everyday Cooking
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the butter in a skillet over medium-high heat. Cook the ostrich steaks in the hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove the ostrich steaks from the pan, and keep warm.
- Pour the beef stock into the skillet, and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low, and stir in the creme fraiche. Cook and stir 2 minutes, then pour in the Calvados, and season to taste with salt and pepper. Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 2.1 g, Cholesterol 147 mg, Fat 17.7 g, Fiber 0.1 g, Protein 32.1 g, SaturatedFat 10 g, Sodium 124.2 mg, Sugar 2 g
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