Ostrich Steaks With Mushroom Vanilla Sauce and Wild Rice With Asparagus

I remember the first time I ever tasted ostrich. It was at a small game meat restaurant nestled in the hills of the Drakensberg mountains in South Africa. The rich, earthy flavor, unlike any beef I’d ever had, coupled with the stunning view, made it an unforgettable experience. I’ve been experimenting with ostrich steaks ever since, and this recipe, with its creamy mushroom vanilla sauce and perfectly complementing wild rice, is a tribute to that initial culinary adventure.

Recipe Overview

Here’s a quick rundown of what to expect:

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Yield: 4 steaks with sauce and rice
• Dietary Type: Gluten-Free (naturally, confirm all bouillon granules are gluten-free)

Ingredients

Here’s everything you’ll need to create this delicious dish:

For the Ostrich Steaks and Seasoned Rub:

• 4 ostrich steaks (approximately 200g each)

For the Seasoned Rub:

• 1 1/2 tablespoons pumpkin seeds (mine were salted; if using plain, add a pinch of salt to the rub)
• 1 inch cinnamon stick
• 1/4 teaspoon black peppercorns
• 1/2 teaspoon ground coriander
• 3 garlic cloves, quartered
• 2 teaspoons sugar
• 2 tablespoons dark roasted coffee, freshly ground

For the Mushroom Vanilla Sauce:

• 2 tablespoons butter, unsalted
• 2 tablespoons shallots, finely chopped
• 1 garlic clove, crushed
• 200g mushrooms, sliced
• 2 cups water
• 2 teaspoons instant chicken bouillon granules
• 1 vanilla bean, split
• 1 teaspoon cornflour
• 1/2 cup cream

For the Wild Rice with Asparagus:

• 250g wild rice
• 2 teaspoons vegetable bouillon granules
• Water, for boiling the rice
• 500g asparagus
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons grated parmesan cheese

Equipment Needed

• Shallow baking pan
• Food processor or blender
• Large skillet or frying pan
• Grill or grill pan
• Saucepan

Instructions

Follow these steps carefully for the best results:

1. Prepare the Seasoned Rub: Preheat your oven to 350°F (175°C). Place the pumpkin seeds, cinnamon stick, and black peppercorns in a shallow baking pan. Bake until the pumpkin seeds release their oils and turn light brown. This usually takes about 5-7 minutes. Keep a close eye on them to prevent burning.
2. Grind the Rub: Remove the pan from the oven and let the spices cool slightly. Transfer them to a food processor or blender. Add the remaining rub ingredients: ground coriander, quartered garlic cloves, sugar, and freshly ground coffee. Grind into a fine powder. The coffee adds a wonderful depth and richness to the rub.
3. Season the Steaks: Generously rub the spice mixture onto both sides of the ostrich steaks. Make sure the steaks are evenly coated to maximize the flavor.
4. Refrigerate: Place the seasoned steaks in the refrigerator for 2 to 4 hours. This allows the flavors to penetrate the meat, resulting in a more flavorful and tender steak.
5. Start the Mushroom Vanilla Sauce: Approximately thirty minutes before serving, begin preparing the sauce. Melt the unsalted butter in a large skillet or frying pan over medium heat.
6. Sauté Aromatics: Add the finely chopped shallots and crushed garlic clove to the melted butter. Stir and cook until the shallots soften and become translucent, about 5 minutes. Be careful not to burn the garlic; keep the heat at medium and stir frequently.
7. Cook the Mushrooms: Add the sliced mushrooms to the pan. Stir and cook until the shallots and mushrooms soften and release their moisture, about 10 minutes.
8. Simmer the Sauce: Pour in the water and add the instant chicken bouillon granules. Stir to dissolve the bouillon. Split the vanilla bean lengthwise and add it to the sauce. Bring the mixture to a boil over high heat.
9. Reduce the Sauce: Continue to boil the sauce until it has reduced slightly, about 1/2 to 3/4 of a cup. This will concentrate the flavors and create a richer sauce. This step might take 10-15 minutes.
10. Thicken the Sauce: In a small bowl, mix the cornflour with a little water to form a slurry. Gradually add the slurry to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
11. Infuse Vanilla Flavor: Remove the vanilla bean from the sauce. Split the bean in half lengthwise and scrape the insides (the vanilla seeds) back into the sauce. Discard the outer bean pod or save it to infuse sugar or other liquids.
12. Grill the Steaks: While the sauce is reducing, preheat your grill or grill pan to medium-high heat. Add the seasoned ostrich steaks to the hot grill. Grill on both sides until cooked to your liking. Ostrich meat is very low in fat and can toughen quickly if overcooked, so it’s best cooked no longer than necessary. For medium-rare, aim for a few minutes per side, depending on the thickness of the steaks. Since the recipe states that the steaks were thick, they were cut in half to speed cooking time.
13. Finish the Sauce: Finally, add the cream to the sauce. Stir over low heat until the sauce is warm. Do not boil the sauce after adding the cream, as it may curdle.
14. Cook the Wild Rice: While the steaks are grilling and the sauce is simmering, prepare the wild rice. Fill a saucepan with enough water to boil the rice. Add the vegetable bouillon granules and bring to a boil. Add the wild rice and boil until tender, about 30-45 minutes, or according to package directions. Drain the rice thoroughly.
15. Prepare the Asparagus: Boil, steam, or microwave the asparagus until just tender-crisp. Be careful not to overcook it, as it will become mushy.
16. Combine Rice and Asparagus: Stir the cooked asparagus and fresh parsley into the drained wild rice.
17. Serve: Place the grilled ostrich steaks on plates. Pour the mushroom vanilla sauce generously over the top. Serve the wild rice with asparagus on the side. Sprinkle a little grated parmesan cheese over the rice for added flavor and visual appeal.

Expert Tips & Tricks

• For a richer sauce, use heavy cream instead of regular cream.
• If you can’t find vanilla beans, you can use a teaspoon of vanilla extract, but the flavor won’t be quite as complex. Add it at the very end, after removing the sauce from the heat.
• Don’t overcrowd the pan when cooking the mushrooms. Cook them in batches if necessary to ensure they brown nicely.
• Ostrich cooks very quickly, so be sure to keep a close eye on it to prevent overcooking. Use a meat thermometer to ensure it reaches your desired internal temperature.
• To add more depth to the rub, try toasting the coffee beans before grinding them.
• If you don’t have pumpkin seeds, try sunflower seeds or chopped almonds as a substitute.

Serving & Storage Suggestions

Serve the ostrich steaks immediately after grilling, topped with the warm mushroom vanilla sauce and a side of wild rice with asparagus.

• Storage: Leftover ostrich steaks can be stored in an airtight container in the refrigerator for up to 3 days. The mushroom vanilla sauce can also be stored in the refrigerator for up to 3 days. The wild rice with asparagus can be stored in the refrigerator for up to 4 days.
• Reheating: Reheat the ostrich steaks gently in a skillet over low heat or in a preheated oven at 300°F (150°C) until warmed through. Reheat the mushroom vanilla sauce in a saucepan over low heat, stirring occasionally. Reheat the wild rice with asparagus in the microwave or in a skillet over low heat.

Nutritional Information

Here’s an estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	25g	38%
Saturated Fat	12g	60%
Cholesterol	70mg	23%
Sodium	800mg	33%
Total Carbohydrate	65g	22%
Dietary Fiber	10g	40%
Sugars	8g	N/A
Protein	35g	70%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegetarian: Substitute the ostrich steaks with grilled portobello mushrooms marinated in balsamic vinegar and herbs.
• Dairy-Free: Replace the cream in the sauce with coconut cream or a dairy-free alternative like cashew cream.
• Spicier Rub: Add a pinch of cayenne pepper or a dash of hot sauce to the rub for a little extra kick.
• Seasonal Vegetables: Substitute the asparagus with other seasonal vegetables, such as green beans, Brussels sprouts, or roasted root vegetables.
• Different Rice: Use brown rice, quinoa, or couscous instead of wild rice.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh parsley?

A: Yes, you can use dried parsley, but fresh parsley provides a brighter flavor. Use about 1 teaspoon of dried parsley in place of the fresh.

Q: What if I can’t find ostrich steaks?

A: If you can’t find ostrich steaks, you can substitute with beef tenderloin or venison steaks. Keep in mind that the cooking time may vary depending on the thickness and type of meat.

Q: Can I make the sauce ahead of time?

A: Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before serving.

Q: How do I know when the ostrich steak is cooked to medium-rare?

A: Use a meat thermometer to check the internal temperature. Medium-rare is around 130-135°F (54-57°C).

Q: Can I freeze the ostrich steaks after cooking?

A: While you can freeze cooked ostrich steaks, the texture may change slightly. It’s best to consume them fresh for the best quality.

Final Thoughts

I hope you’re inspired to try this unique and flavorful ostrich steak recipe. The combination of the savory rub, the creamy mushroom vanilla sauce, and the earthy wild rice creates a truly memorable dining experience. Don’t be afraid to experiment with the ingredients and adapt the recipe to your own taste preferences. Most importantly, have fun in the kitchen and enjoy the delicious results! Consider pairing this dish with a bold red wine, such as a Cabernet Sauvignon or a Shiraz, to complement the rich flavors of the ostrich and the sauce. Bon appétit!