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Osgrow Ostrich Meat

As a result of increased interest in our Quality Ostrich Meat products we are now able to offer a further discount and free delivery to our wholesale customers when placing a total order of one hundred kilograms or more, of any combination of Ostrich product.

If you have not tried it before, here are some simple recommendations for its use. This versatile RED MEAT has many excellent qualities and in order to obtain the best results, and maximise your enjoyment, flash fry in olive oil, butter, or both; or brush with olive oil, season, and grill. Cook to your personal preference, but "pink" is excellent. Serve plain or with a sauce - if sauces are to be used, we would recommend light fruit-flavoured varieties, or simple seasoning to bring out the full flavour of the meat. We have lots of recipes at your disposal, just visit our recipes page.

Ostrich Meat Tastes Good and is a very healthy alternative: A very low fat content of less than 0.5% - A low cholesterol content 62mg/100g - High in Iron, Calcium, & Protein 23% (Ref. Mellett, Bohme, & Fischer)

During the growth of the Company, we have developed our product range to provide a complete service for both the Catering and the Retail Sectors, working in tandem with many executive chefs to achieve a high standard of exciting yet easily prepared products. The market place is constantly growing and changing to reflect the ongoing search for innovative new products. We at Osgrow believe that Ostrich Meat is a healthy and tasty red meat that offers all of the qualities that today's chef is searching for- whether cooked and eaten in the home or restaurant.

We supply both Trade and Residential customers. To request a copy of our full Price List please use the following links:

Wholesale Customers ordering 50kgs or more (any combination of Osgrow meats) please click here.
Retail Customers please click here.
Residential Customers can purchase pre-portioned products online from our Home Shopping page or click here to receive a copy of our full price list.

For general enquires email sales@osgrow.com.

All Pre-Portioned Products are +/- weights quoted and may be supplied fresh or frozen.
Please ask for further details when you place your order.

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Osgrow Ostrich Recipes

Starters
Ostrich & Quail Egg salad with a warm Honey dressing, Croutons & Garlic

Main Course
Fillet of Roast Ostrich in Poppy Seed & Lemon Grass with Port & Redcurrant Juice
Ostrich Bolognese
Fillet of Ostrich on a bed of Leaf Spinach with Bitter Orange sauce
Ostrich Stir Fry of Fresh Vegetables
Ostrich Casserole with Roast Celeriac Barrels and Risotto rice
Warm Ostrich Carpaccio with Rucola
Fillet of Ostrich with Almonds and Calvados

Starters

Ostrich & Quail Egg salad with a warm Honey dressing, Croutons & Garlic

Ingredients (Starter, 4 servings)
300g Osgrow Ostrich Fillet
Mixed gourmet salad (using colorful variety with red leaves)
114g White bread (diced)
Crushed garlic
4/8 Fresh quail eggs
200ml Honey French dressing
Chives

Method
Wash gourmet salad and dry off. Season Ostrich fillet and roast medium/medium rare in oven (250 degrees, 69 degrees core temperature) for approximately 20 minutes.
Cut white bread into small cubes and pan fry in garlic butter until golden brown. Lastly warm honey French dressing and serve separately.
When ready to serve slice Ostrich meat thinly, place on salad and decorate with one or two pan fried or poached quail eggs. Decorate with chives and croutons.

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Main Course

Fillet of Roast Ostrich in Poppy Seed & Lemon Grass with Port & Redcurrant Juice

Ingredients (4 servings)
500g Osgrow Ostrich Fillet
57g Black poppy seeds
28g Dried lemon grass
2 tblsp Redcurrant jelly
114g Fresh redcurrants (when available)
200 ml Port

Method
Prepare ostrich fillet cutting off any tissue. Brush meat with a little virgin olive oil and lightly shake poppy seeds onto meat covering the whole surface. Dust on the lemon grass and lightly pat to firm ingredients to meat.
Place in the oven (260 degrees) for 20 minutes, remove and rest. Core temperature of meat should be 67 degrees. Place back in the oven for a further 10 minutes prior to serving.
Place redcurrant jelly, port and a little ostrich or beef stock into a pan and reduce until a thicker juice base has formed, if to thick, thin down with additional stock.

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Ostrich Bolognese

Pasta or Spaghetti can be used in this dish

Ingredients (4 servings)
600g minced Osgrow Ostrich Rump
4 rashers Un-smoked bacon finely chopped
1.5 tblsp Virgin olive oil
1 small onion finely chopped
1 large Garlic clove (crushed)
227g Tin of Italian tomatoes
2 heaped tblsp Tomato puree
4 tblsp Red wine
Fresh basil
Salt & black pepper
4 portions of pasta or spaghetti
114g grated parmesan

Method
Heat in thick saucepan, soften onions, bacon and garlic (5 minutes) and then add to the pan of hot minced ostrich. Constantly move to brown the contents of the saucepan. Add tomatoes, puree, wine, basil and season.
Simmer for 20 minutes while cooking spaghetti or pasta. Serve with topping of grated parmesan.

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Fillet of Ostrich on a bed of Leaf Spinach with Bitter Orange sauce

Ingredients (4 servings)
600g Osgrow Ostrich Fillet
4 portions Baby leaf spinach (steamed)
Add seasoning and grated nutmeg
4 Seville oranges
275ml Ostrich or beef stock
1 tblsp Plain flour
5 tblsp Port
3 heaped tblsp Brown sugar
Virgin olive oil
Salt and black pepper

Method
Steam spinach in round moulds, season with salt, pepper and grated nutmeg. Remove zest from oranges (blanche), squeeze oranges for juice.
Cook steaks in hot oil (rare) and leave to rest. Add flour and a little stock to the steak juice making a paste over a medium heat (for 2 minutes) browning slightly, add remaining stock to make smooth sauce; add sugar and cook out before adding orange juice, seasoning to taste: stir in port and add steak to re-heat before serving.

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Ostrich Stir Fry of Fresh Vegetables

Ingredients (starter, 4 servings or main course, 2 servings)
600g Osgrow Ostrich Fillet (cut into strips)
1 packet Sweet-snap peas (sliced on angle)
Green, red and yellow pepper (thinly sliced)
114g Mushrooms in stalk (sliced)
114g Florets of cauliflower and broccoli
114g Asparagus (cut in halves)
1 packet Bean sprouts
Soy sauce
57g Grated ginger
Virgin olive oil
Salt & black pepper

Method
Brush pan with olive oil, heat to smoking and cook the vegetables, quickly charring, slightly season to taste. Heat olive oil in frying pan and cook seasoned Ostrich strips medium rare. Toss the stir fried vegetables, meat and soy sauce, add ginger and seasoning and serve.

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Ostrich Casserole with Roast Celeriac Barrels and Risotto rice

Ingredients (4 servings)
600g Osgrow Ostrich Rump steak (cubed)
114g Flour
1 medium Celeriac (cut into 1 inch barrels)
170g Carrots (small diced)
57g Mixed coloured peppers
8 small Shallots
170g Risotto rice
114g small button mushrooms
Olive oil
600ml Ostrich or beef stock

Method
Finely dice fresh peppers. Flour diced Ostrich and pan fry in hot oil until coloured (medium rare), add stock to obtain thick sauce. Place in oven proof pan and add mushrooms (whole), diced carrots and additional stock but not all. Place in low oven for 50 minutes.
Roast shallots and celeriac and put into casserole when ready to serve. Either thicken sauce or dilute with extra stock to obtain desired consistency. Decorate with freshly chopped parsley or basil. Prepare risotto rice as per instructions adding the diced peppers at the beginning.

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Warm Ostrich Carpaccio with Rucola

Ingredients (4 servings)
600g Osgrow Ostrich Steak, thinly sliced
2 cl of Olive Oil
2 cloves of Garlic
a little freshly Ground Pepper and coarse Sea Salt
50g finely sliced Mushrooms
150g Rucola, fresh basil

Method
Press the cloves of garlic, and shred the mushrooms and basil. Carefully arrange the thin slices of ostrich steak on heat-resistant plates and sprinkle with olive oil and garlic, then warm for about two minutes under a hot grill.
Finally season to taste with salt and pepper and add the finishing touches with the shredded mushrooms and basil and with rucola. Serve immediately.

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Fillet of Ostrich with Almonds and Calvados

Ingredients (4 servings)
750g Osgrow Ostrich Fillet
2 finely chopped Shallots
1 pressed or finely chopped clove of Garlic
100g sliced Almonds
Butter
200cl Cream
1/2dl Calvados
Fresh basil
Pepper
Salt and Curry powder

Method
First brown the chopped almonds under the grill. Fry the ostrich fillet in a pan and season with pepper, salt and curry powder. Take both the meat and the stock from the pan, which is now used to simmer the shallots and garlic. Add the cream and return the meat and stock to the pan with half of the sliced almonds. Sprinkle with calvados and let the sauce reduce down until it thickens.
Finally, complete the whole with finely chopped basil and the rest of the almond slices.

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