Bodybuilding Ostrich Meat Recipes
Bodybuilding Ostrich Meat
More and more bodybuilders are turning to ostrich meats for their flavor and nutritional value. Ostrich has the flavor similar to beef but with more protein and less than half the calories. It is also lower in cholesterol and lower in fat than beef.
If you are looking for a healthier source of protein, you should give ostrich a try. You'll be surprised at how good it tastes. Ostrich is already a popular choice in many parts of Europe, particularly in Switzerland and surrounding countries.
Ostrich Meat Recipes
Also, ostrich is easy to prepare - we have included some easy recipes to get you started. Many people find that recipes and cooking methods used for veal work well with ostrich. Also, it is nice to know you can enjoy eating red meat and still have a healthy diet.
Try these great bodybuilding ostrich meat recipes.
1 CLOVE GARLIC, FINELY
2 TABLESPOONS ONION, FINELY CHOPPED
1 TEASPOON OLIVE OIL
1 POUND GROUND OSTRICH MEAT
1/2 TEASPOON BLACK PEPPER, FRESHLY GROUND
1 TEASPOON SALT (OPTIONAL)
SAUTÉ' ONION AND
GARLIC IN OLIVE OIL. GENTLY BLEND THE ONION AND GARLIC MIXTURE
WITH THE MEAT, SALT (IF USING), AND PEPPER. TO COOK IN A SKILLET:
HEAT THE SKILLET OVER MEDIUM HEAT. FORM THREE PATTIES 1/2 INCH
THICK AND 3 1/2 INCHES IN DIAMETER. SAUTÉ' ABOUT TWO MINUTES
ON EACH SIDE. TO COOK ON THE GRILL: PREHEAT THE GRILL. BRUSH
THE MEAT WITH OLIVE OIL, AND GRILL ABOUT FOUR MINUTES ON EACH
SIDE. SERVE ON YOUR FAVORITE BUN OR BREAD. SERVES 3.
2 TABLESPOONS OLIVE OIL
1 POUND OSTRICH MEAT (RUMP OR FILLET)
CUT INTO THIN (3-INCH) STRIPS.
1 GREEN PEPPER, JULIENNED
1 RED PEPPER, JULIENNED
1 CLOVE GARLIC, CRUSHED
2 TABLESPOON BLACK PEPPER
1 CUP BEEF STOCK
1 TABLESPOON SOY SAUCE
3 TABLESPOON COOKING SHERRY (OPTIONAL)
4 CUPS COOKING RICE
YIELDS 4 SERVINGS.
HEAT LARGE SKILLET
OR BRAISING PAN. ADD OIL AND HEAT, COATING THE ENTIRE PAN. ADD
OSTRICH MEAT AND BROWN.
REMOVE MEAT, LEAVING
OIL IN PAN, AND ADD PEPPER AND ONIONS. SAUTÉ JUST UNTIL HOT,
BUT STILL CRISP, AND RETURN MEAT TO PAN. ADD GARLIC, FLOUR AND
PEPPERCORNS; COMBINE UNTIL FLOUR IS EVENLY DISTRIBUTED.
COOK OVER HEAT ANOTHER
1-2 MINUTES, STIRRING FREQUENTLY, THEN ADD BEEF STOCK, SOY SAUCE
AND SHERRY, IF DESIRED.
BRING TO BOIL, THEN
REDUCE HEAT AND SIMMER 3 TO 4 MINUTES. SAUCE CAN BE THINNED
TO DESIRED CONSISTENCY BY ADDING MORE STOCK.
ON EACH PLATE, FORM
1 CUP OF RICE INTO A RING ABOUT 6 INCHES IN DIAMETER; DIVIDE
HOT PEPPER STEAK MIXTURE AMONG PLATES, SPOONING IT INTO THE
CENTER OF EACH RING. GARNISH AS DESIRED.
3 POUNDS GROUND OSTRICH
1/2 YELLOW BELL PEPPER, FINELY CHOPPED
1/2 GREEN BELL PEPPER, FINELY CHOPPED
16 GREEN ONIONS, FINELY CHOPPED
1/2 TEASPOON DRIED THYME
1/2 TEASPOON DRIED MARJORAM
1 TEASPOON PARSLEY FLAKES
1 TEASPOON GARLIC SALT
1 TEASPOON SEASONED SALT
2 CUPS BREAD CRUMBS
12 SALTINE CRACKERS, CRUSHED
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 TABLESPOON WORCESTERSHIRE SAUCE
2 TABLESPOON BUTTER OR MARGARINE
MIX ALL INGREDIENTS
TOGETHER, AND FORM INTO A LOAF. LIGHTLY DUST MEAT LOAF
WITH FLOUR, REMOVE EXCESS, AND DOT WITH BUTTER OF MARGARINE.
BAKE IN A NONSTICK PAN AT 350 DEGREES FOR 1 1/2 HOURS.
ADD TWO CUPS OF WATER TO THE BOTTOM OF THE ROASTING PAN. CONTINUE
COOKING FOR 1/2 HOUR.
SERVES 8 TO 10.
For more great bodybuilding recipes checkout the Bodybuilding Cookbook.