Ostrich Neck Recipe
How To Cook Ostrich Neck Meat - How To Cook. If you’re cooking a large roast for 10 people, you’d need about 1 inch thick slices for each person. Ostrich neck is similar to oxtail or beef short ribs in texture and taste, though.
Season with salt and pepper. Remove the meat from the marinade and pat dry, then season and dust with flour. What temperature do you cook ostrich? Add the potatoes and cook for a further 30 minutes or until tender. Lift the ostrich pieces out of the flour and shake them a little to remove the excess flour. For more information on venison click here Slice very thin across both sides of meat for maximum juiciness. What is an ostrich neck? Add the butterbeans and heat through. Ostrich neck is similar to oxtail or beef short ribs in texture and taste, though.
Slice very thin across both sides of meat for maximum juiciness. Overcooking can happen in just a minute and will just cook away all the nutritious juices. Add the water, cover the pot, turn down the heat to a simmer and cook for about one hour or until the neck is nearly cooked. It should have a dark pink interior when sliced. Lift the ostrich pieces out of the flour and shake them a little to remove the excess flour. This is especially important when cooking for large groups. If you’re cooking a large roast for 10 people, you’d need about 1 inch thick slices for each person. Sauté the ostrich pieces over medium heat for 2 to 4 minutes. For example, a roast dinner for 20 people would need to be cut into 1/4 inch slices. Ostrich neck is similar to oxtail or beef short ribs in texture and taste, though. It cooks quickly so don’t take your eyes off the steak while it’s frying.
