Italian Ostrich Burgers Recipes

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OSTRICH STEAKS WITH CALVADOS SAUCE



Ostrich Steaks with Calvados Sauce image

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

2 tablespoons clarified butter
4 (5 ounce) ostrich steaks
½ cup beef stock
⅓ cup creme fraiche
¼ cup Calvados (apple brandy)
salt and ground black pepper to taste

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

LEAN AND MEAN OSTRICH BURGERS WITH GRILLED BREAD AND BUTTER PICKLES



Lean and Mean Ostrich Burgers with Grilled Bread and Butter Pickles image

Provided by Claire Robinson

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

Olive or vegetable oil, for grilling
2 pounds ground ostrich meat
Kosher salt and freshly ground black pepper
4 large sandwich-size whole-grain or whole-wheat English muffins, split
1/4 cup low-fat Greek yogurt
1/4 cup whiskey-flavored whole-grain Dijon mustard (or your favorite Dijon)
4 slices beefsteak tomato
4 leaves butter lettuce
Grilled Bread and Butter Pickles, for serving, recipe follows
3 pickling cucumbers, halved lengthwise
1/3 cup honey
1/3 cup apple cider vinegar
1 tablespoon pickling spices
1/2 teaspoon ground turmeric
Pinch red chili flakes
1 large clove garlic, smashed

Steps:

  • Prepare a charcoal grill by lighting charcoal and letting it burn until it glows bright orange, ashes over, and is very hot. Brush the grill grate generously with oil.
  • Meanwhile, put the ostrich meat in a mixing bowl, sprinkle generously with salt and pepper, and form into 4 equal-size patties about 3/4-inch thick. Grill the burgers, turning once, until medium-rare, about 3 minutes per side. Remove from the grill and let stand for 5 minutes.
  • Spread 1 tablespoon of the yogurt on each of 4 muffin halves, and 1 tablespoon mustard on each of the remaining muffin halves. Place the burgers on the mustard-coated muffins; top each with a slice of tomato, lettuce, and a generous pile of pickles. Top with the yogurt-coated muffins and serve immediately.
  • Prepare a hot fire in a charcoal grill or preheat a gas grill to high.
  • Put the cucumbers, cut-side down, on the hot grill and cook, without turning, until grill marks appear and the cucumbers have softened slightly, 2 to 3 minutes.
  • Meanwhile, whisk together the honey, vinegar, 1/3 cup water, the pickling spices, turmeric, chili flakes and garlic in a small bowl, glass jar or pie plate. Transfer the hot cucumbers to the pickling liquid, being sure they are completely submerged. Let stand for at least 15 minutes before draining and slicing crosswise. Pickles can be served immediately, or sliced and stored in the pickling liquid in the refrigerator for up to 1 week.

ITALIAN OSTRICH BURGERS



Italian Ostrich Burgers image

This is a great recipe for those wanting low card, low fat high protein burgers. Ostrich is so underated, but its great and very healthy. I found this recipe ages ago, but made my own changes.

Provided by 963949

Categories     Meat

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

400 g ground ostrich
1 small onion, chopped
2 garlic cloves, crushed
500 ml spinach, chopped
125 ml feta cheese, crumbed
6 olives, pitted and chopped
30 ml parsley, chopped
salt and pepper

Steps:

  • Combine all the ingredients in a large bowl, mixing well.
  • Form into two patties.
  • Grill or pan fry over medium heat for about 5 minutes each side.
  • Serve immediately.

Nutrition Facts : Calories 487.9, Fat 27.6, SaturatedFat 10.5, Cholesterol 176.9, Sodium 741.6, Carbohydrate 10.4, Fiber 2.9, Sugar 3.6, Protein 48.6

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