Ingredients:
1/2 lb Ostrich Steak
1 cup chopped celery
1/4 cup chopped onion
2 cubed medium potatoes
4 small carrots sliced thin
1 can(14 oz.) sliced diced tomatoes
1 can (15.5 oz) small English peas
1/4 tsp pepper
1 tsp salt
2 1/4 cups water
Directions:
Place steak, celery, onions, potatoes, carrots and 1/4 cup of water in large microwavable bowl. Microwave on high until potatoes are tender (12-15 min). Stir after 6 min. Add remaining ingredients and cook on high for additional 10 min. stirring occasionally. Or…….mix all ingredients and simmer on the stove for 1 hour.
Nutritional Value: (per serving)
116 Calories–22 Milligrams cholesterol– 14.7 grams of fat

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Ingredients:
2 lb Ostrich Roast
2 tbs course grind pepper
1/4 tsp Garlic powder
1/2 tsp salt
Directions:
Place spices in a small bowl and mix well. Rub spices on all sides of roast. Microwave on high for 3 min. Microwave at 50% power for 8 min. turn roast over and microwave for an additional 8 min. (internal temp. 120f. )for rare. Add two additional min. each sides for medium( internal 135f.) add four additional minutes for well ( internal 150f.) Place a foil tent over the roast and allow to stand for 10 min. before serving.

Or……bake at 350f for 1 hour or until desired internal temperature is achieved. Caution well done Ostrich is a bit like jerky.
Nutritional Value: (per serving)
75 Calories–44 milligrams cholesterol–1.2 grams of fat

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Ingredients:
4-5 lb. Ostrich drum roast
1 packet dry onion soup mix
1 tbs. course black pepper
4 tbs. olive oil
2 cups raw miniature carrots
1/2 cup parsnips (sliced)
2 cups potato wedges
1/2 cup pearl onions (blanched, skins removed)
shallots (diced fine)
2 cloves of garlic (minced)
2 cups chicken broth
1 can crushed tomatoes (16 oz)
1/4 cup chopped parsley
4 cups egg noodles (cooked)
Directions:
Apply a rub made from the onion soup and black pepper. Refrigerate for up to 6 hours. Put the olive oil in a large oven-ready skillet and sear the meat on all sides. Remove the roast from the skillet. Add two tbs. of olive oil and sauté the onions, garlic, shallots, parsnips, potatoes and carrots. Cook until the carrots have a sharp orange color and have started to caramelize. Remove vegetables and de-glaze pan with 2 cups of chicken broth. Put the vegetables and parsley back into the pan. Place the roast with the vegetables in the center of the skillet, cover and roast in the oven at 350f for 20 min. per pound of meat. Prepare the egg noodles. Slice across the grain.
Nutritional Values: (per serving)
439 calories–5.7 grams fat–57 grams protein–25 grams carbohydrates–110 milligrams cholesterol–105 milligrams sodium–6 grams dietary fiber

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Ingredients:
1 lb ground ostrich
3 medium bell peppers
1 can 8 oz. tomato sauce
1 cup uncooked instant rice
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/8 tsp garlic powder
Directions:
Cut the bell peppers in half lengthwise and remove the seeds and membranes. Mix all remaining ingredients into a small bowl. Spoon mixture into the pepper halves. Cover loosely with wax paper then place on roasting racks. Microwave on high until peppers are tender (12-16 min.) Turn peppers four times during cooking. Or………bake for 1 hour at 425f.
Nutritional Value: (per serving)
160 calories–58 milligrams cholesterol–4.8 grams fat

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Ingredients:
1 lb ground ostrich
1 medium chopped onion
2 cans (16 oz.) whole tomatoes cut up with juice.
1 package (12 oz.) macaroni noodles
1/4 tbs. pepper
1/2 tbs. salt
Directions:
Spray skillet with cooking non-stick cooking spray and brown the ground ostrich meat. Boil macaroni and drain. Place macaroni in a two to three quart pan. Add remaining ingredients. Cover and simmer for 30 minutes.
Nutritional Value: (per serving)
322 calories–3 milligrams cholesterol–2 grams fat 27 grams protein–48 grams carbohydrates

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