Ostrich Tartare
Ostrich Recipe
1Setup & Prepare
About This Recipe
Impeccably fresh ostrich is hand-chopped and delicately seasoned, creating refined dish. Simple accompaniments let the meat's quality shine.
Cultural Context
This French appetizer adapts perfectly to ostrich, showcasing the meat's clean flavor and tender texture. The raw preparation requires impeccable freshness and represents modern fine dining.
2Ingredients
Shopping List
3Cooking Instructions
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Meat Preparation: Trim ostrich of all fat and connective tissue. Chill in freezer for 15 minutes.
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Chopping: Using very sharp knife, hand-chop meat into fine dice. Do not use food processor.
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Mixing: In chilled bowl, combine chopped ostrich, capers, shallots, parsley, and chives.
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Seasoning: Add mustard, olive oil, salt, and pepper. Mix gently but thoroughly.
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Plating: Using ring mold, shape tartare on chilled plates.
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Service: Top each portion with optional egg yolk. Serve immediately with toast points.
4Chef's Notes & Pairings
Chef's Notes
- Use only impeccably fresh ostrich
- Keep everything very cold
- Hand-chopping creates better texture
- Serve immediately after preparation
Wine Pairing
Crisp Champagne or dry Riesling provides refreshing contrast.
Nutrition Facts
Per serving: 200 calories, 32g protein, 8g fat, 3g carbohydrates. Very high in protein.
