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General Discussion

Ostrich meat and liver?


General Discussion 13

Ostrich meat and liver?

Carb Lover | Apr 15, 2005 01:21 PM

I had ostrich liver pate and ostrich tenderloin the other night. First time for both.

The ostrich liver pate also contained rabbit liver, which was not indicated on the menu. The pate actually tasted terrible w/ all kinds of competing flavors, resulting in an unpleasant melange of bitter, sour, sharp, and muddy. Texture was also off putting, as it was clumpy and not as silky smooth as a more elegant mousse. I was expecting they'd cut some of the strong organ flavor w/ cream, maybe cognac, but no such thing. Since I'd never had ostrich/rabbit liver before, I couldn't judge if it was "off" or if this was fresh but just poorly executed.

The ostrich tenderloin was grilled and I went w/ the kitchen's suggestion of medium rare. It actually came out a little past medium but I didn't want to interrupt the flow of our meal to send it back. Looked like a cross btwn. beef and duck. Tasted slightly beefy but gamey. Very lean and soft texture but not as juicy or tender as I had hoped.

Since this was a first for me, I have no point of reference beyond thinking that there surely must be better versions of these dishes out there. For those who have experience w/ ostrich meat and/or liver, what are your opinions? Can it be spectacular or is it one of those "exotic" meats that sounds interesting but really isn't all that exciting? Since it's so lean, is it best to order rare? Even though I wasn't impressed w/ their dishes, they have an ostrich burger on the menu that I do wonder about...thanks for any info.

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