Ostrich Steaks with Calvados Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 20, 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!
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Photo by Michaela

Cooking Level: Intermediate

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Reviewed: May 7, 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)
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Photo by David Robinson

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA
Living In: Denver, Colorado, USA
Photo by Swiss Phil
Reviewed: Mar. 9, 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.
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Photo by Swiss Phil

Cooking Level: Expert

Living In: Bern, Bern, Switzerland


 
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