Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Salisbury Ostrich Steak  HT  MC  20mins

 

 

Serves  4      Hot  Game  Alcohol  Vegetables  Main Course  Eggless

 

Ingredients

450g/1lb Ostrich Mince

1 Onion, grated

1/2 Green Capsicum (Sweet Pepper), finely chopped

1 Garlic Clove, crushed

1 tbsp Freshly chopped Parsley

Salt and Black Pepper

1/2 teasp Paprika

1 level  teasp Dried Marjoram

Plain Flour to coat

Olive Oil

For the sauce

3 tbsp Olive Oil

120ml/4fl.oz. Tomato Ketchup

25g/1oz Butter

1 teap Worcestershire Sauce

1 teasp English Mustard

1 tbsp Sherry

  

Instructions

 

1. Preheat the grill to hot.

 

2. In a large mixing bowl, mix together the minced ostrich meat, onion, green pepper, garlic, parsley, salt, pepper, paprika and marjoram until well blended.

 

3. With dampened hands, form mixture into 4 steak-shaped burgers about 3cm/3/4-inch thick.

 

4. Place the flour on a large plate and coat each steak lightly, shaking off any excess flour.

 

5. Grill about 3 inches from the heat source for 2-1/2 minutes on each side, do not overcook.

 

6. Meanwhile, place the ketchup, butter, Worcestershire and mustard in a small saucepan and heat gently mixing well.

 

7. To serve - transfer the "steaks" to a heated platter and pour the sauce over the top. Serve immediately.

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk