World record – Roasting a whole ostrich
Also, how to cook ostrich at home (not a whole one)
If you thought your Christmas turkey was a tricky thing to cook, imagine what a 55kg ostrich is like to roast.
As far as I am aware, this has never been attempted before, and I wonder why? There is enough meat on this bird to keep my entire village going for a week. As you can see, the process is easy enough, but the sheer weight and size of the bird makes it an issue.
How to cook ostrich at home (not a whole one)
Ostrich is a really lean red meat that tastes a little bit like venison or beef. You might find it in shops as a roast, steak or burgers. Just like a steak, you can eat it rare, or even raw if you'd like.
When cooking, it works best if you sear all the sides on a high heat, before turning down the flame – overcooking it can make it tough. If it's a steak, a good rule of thumb is about 3 minutes on each side, plus some time for resting afterwards.
If you've got hold of an ostrich roasting joint (the large legs are great for this), you'll need to cook it at 150°C for 45 minutes per kg, plus an 20 minutes. And make sure you rest it before serving.
Burgers should just be cooked all the way through so the meat is brown, but not dried out. If you're frying your ostrich burgers, that should be about six minutes on each side.
You can also buy ostrich cubes or mince, perfect for stews, ragu, or curries.