Just bought an ostrich steak at Quattro. Very dark meat, looks lean. I've read that it's beefy tasting.
Also I saw one high-temp roast recipe, but I'm afraid that would shock the life out of this smallish piece (about 10 oz.)
Does anyone have a good ostrich recipe? I'd rather not grind the meat up but I might cube for a stew. Does anyone know how tender/tough the meat is or whether a veal-demi glace sauce or a chicken stock would be better for saucing?
Thanks . . .