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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

329.2 calories; protein 32.1g 64% DV; carbohydrates 2.1g 1% DV; fat 17.7g 27% DV; cholesterol 147mg 49% DV; sodium 124.2mg 5% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
03/10/2010
I am the submitter of this recipe. ostrich is NOT a poultry-type meat but is a red meat and is best cooked to medium rare or rare otherwise it goes very leathery. So when cooking the steaks it would not be possible to get a golden brown on each side and to get rid of all the pink! Cook the steaks more gently rather than sear them and treat them as you would treat Venison. Read More
(17)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/10/2010
I am the submitter of this recipe. ostrich is NOT a poultry-type meat but is a red meat and is best cooked to medium rare or rare otherwise it goes very leathery. So when cooking the steaks it would not be possible to get a golden brown on each side and to get rid of all the pink! Cook the steaks more gently rather than sear them and treat them as you would treat Venison. Read More
(17)
Rating: 5 stars
05/10/2010
They brought ostrich to Colorado years ago in an attempt to introduce us to the delicate meat. The project failed miserably and never became mainstream I think because the birds were so large unusual and regal but a few restaurants still prepare it. Very meaty and lean it is delicious when prepared properly. I'm a fan although it is no longer sold retail here. California Cafe in Denver still features it and it expensive but incredible and worth it! (30.00 a steak) Read More
(13)
Rating: 5 stars
03/22/2011
Thank you:) I had no idea how to cook ostrich steaks and this really hit the spot. FANTASTIC Sunday lunch. My bf LOOOOOVED it. I didn't have apple brandy so I substituted apricot brandy and it was still delicious. Can't wait to make it again! Read More
(4)
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