Guess which bird has fewer calories than beef, pork or chicken? A
clue here: it is none of the foregoing but is comparable to them in
iron and protein content.
How about flavor? I would suggest that ostrich presents a flavor uniquely
Epicurean, unlike that of beef, pork or chicken. I invite you to name
the flavor. I call it ostrich. Why do we have to compare?
An ostrich lives for up to 35+ years and weighs around 300 lbs. It's
brain is the size of a pea but is more intelligent than some with
a much larger brain. The next time you call someone pea brain, you
might think ostrich. An ostrich might attack, especially a male ostrich.
It will
butt with its chest, and kick out with its legs. It is not a sign
of courage to brag that you beat up an ostrich. Or, in the opposite
case, pity your
eulogizer who might not mince words. "Here lies Max Pride, an
ostrich laid him low". But you might as well outsmart the ostrich.
A simple
leaf rake held upright in front of you keeps an ostrich at bay.
Ostrich adopts well to weather. They seem to fare well at temperatures
ranging from -10 to 110 Fahrenheit. Their feathers, which will not
hold it in flight, warm it in winter. In summer they delight in finding
water and spreading their wings.
In butchering ostrich care must
be taken to remove any membrane. With the proper job any toughness will
be removed and the result will melt in your mouth. Edible is the leg
and it is cut into the inside, outside, and mid; the back, which is
then tenderloin; and the top loin, fan, tip, oyster inside strip, round
and the outside strip thigh.
Ostrich can be roasted, grilled, broiled, fried, pan-fried, or stir
fried but due to the low fat content be very careful not to overcook.
If done right ostrich is tender, if overcooked it becomes tough. Cook
ostrich medium rare to medium (never to well), at a temperature of 140
to 170 degrees. I enjoyed ostrich several ways but perhaps my favorite
was on the grill.
This big round bird has found its place on the world's menu and is a
popular item at upscale American and European restaurants. Some say
it is poised to become the premier red meat of this century (The National
Culinary Review).
So have some fun. After having gotten the cooking down, surprise your
guests with a new taste. Have them guess what it is. Oh, the H stands
for Healthy, as if you already haven't guessed. Ostrich, the smart choice.
Bon Appetite.
Reference:
American Ostrich Association
(254) 647-1645
www.ostriches.org
©
