Dangerous Wild Animals Act There are to be some changes made to the Dangerous Wild Animals Act effective from October 2009 (day not specified). In future licences will run for two years and the mandatory veterinary inspection will now be optional if the local council consider there is some relevant risk. DEFRA will also be issuing guidance on fees to ensure that these cover direct and indirect costs incurred. Once the final detail is known this will be published on this website. |
A Guide to Cooking Ostrich
Ostrich Meat is a red meat with the characteristics of poultry meat and low in fat. Ostrich meat can be used as steak for frying, or any of your favourite dishes as a substitute for beef.
Ostrich Steak/Fillet
Ostrich Meat has a very low fat content and for this reason, it is best
to cook over a high heat to seal the meat, then reduce heat and cook
as a Beef Steak according to the cut.
The fillet is wonderful just cooked on its own to appreciate the full natural flavour. The great thing about fillet is that it can be cooked to your taste, and can even be eaten raw (as Carpaccio) so a little pink in the middle is ideal and will maximise your enjoyment of this product. Over cooking to very well done will ruin the steak and convert it to leather!
Ostrich Steaks are excellent with your favourite marinade, with cranberry jelly or redcurrant sauce being particularly good.
Cooking times: Fry for approx. 3 to 4 minutes per side – check during cooking with a knife by cutting open slightly. If grilling under a gentle heat, cook for approx. 6 minutes each side and check with a knife as per above
Ostrich burgers
Fry in a little light oil or grill under a low heat. Ensure the burger
is cooked all the way through but try not to over cook, particularly
if using a grill as they will ‘dry out’. The meat needs to
be just brown.
Cooking times: Fry for approx. 6 - 8 minutes each side and check during cooking by slightly opening the burger with a knife or cook until the burger can be broken on one side with tongs.
Ostrich Roast
The larger leg muscles are excellent for roasting as the weekend joint
or even a mid-week treat, cold or hot! We recommend a roasting bag to
contain the juices and prevent the meat from drying out. Centralise the
meat in the roasting bag, do not pierce the bag, place on a tray in the
preheated oven and cook as the instructions below.
Cooking times: Cook at a temperature approx. 150°C for 45 minutes per kg + 20 minutes. Reduce cooking temperature by approx. 20°C if using a fan-assisted oven. Check the product is cooked to your satisfaction as you would with any other joint.
Other Uses
Other ideas for ostrich meat include cubes for Goulash, mince for Bolognaise,
stir-fry for Chinese and anyway for your favourite Indian recipe!
contact
Secretary & Treasurer:
Craig Culley
33 Eden Grange
Little Corby
Carlisle
Cumbria
CA4 8QW
England
Tel: + 44 1228 562532
Fax: + 44 1228 562187
email: craig@bdoa.info
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wild birds and other animals"
"make sure your premises are tidy and clean, spilled feed, litter and
standing water attract birds and vermin"
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and other animals."
"control vermin"
"buy feed from a mill or supplier that operates to the good codes of practice
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