Ostrich Steaks With Prawns and a Roasted Garlic Sauce: An Unexpected Culinary Symphony

I remember the first time I tasted ostrich. It was at a small game meat festival in the countryside, and I was instantly intrigued. The rich, beef-like flavor combined with its surprising tenderness created a unique and unforgettable experience. I started experimenting with it at home, eventually landing on this decadent dish that marries the earthy richness of ostrich with the sweet, briny freshness of prawns, all brought together by a luscious roasted garlic sauce. It’s a dish that’s both comforting and exciting, perfect for a special occasion or an adventurous weeknight meal.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 4
• Dietary Type: High Protein

Ingredients

• 4 ostrich steaks (250-300g each steak)
• 8 jumbo prawns

For the Sauce:

• 1 small red onion, chopped finely
• ½ cup dry white wine
• 1 teaspoon chicken stock powder
• 15-20 garlic cloves
• 1 cup cream
• ½ teaspoon cornflour
• Pepper to taste

For the Mushrooms:

• 500-600 g mushrooms, chopped (A mixture Swiss brown, oyster, shiitake, button etc.. whatever is available.)
• 2 tablespoons butter
• 1 garlic clove, crushed
• 2 tablespoons dry white wine
• 1 ½ tablespoons fresh thyme leaves
• 1 ½ tablespoons fresh parsley, finely chopped

Equipment Needed

• Roasting pan
• Frying pan(s)
• Small saucepan
• BBQ grill or skillet pan (optional)

Instructions

1. Roast the Garlic: Place the garlic cloves, still in their skins, in a roasting pan. Roast in a 200°C (400°F) oven until browned and soft, approximately 10-15 minutes. Remove from the oven and set aside to cool.

2. Prepare the Mushrooms: In a large frying pan, melt the butter over medium heat. Add the crushed garlic and the chopped mushrooms. Cook for a few minutes until the mushrooms begin to brown.

3. Deglaze and Finish the Mushrooms: Add the dry white wine to the pan with the mushrooms. Cook until the liquid has evaporated. Stir in the fresh thyme leaves and the fresh parsley. Set aside. The mushrooms can be made ahead of time and reheated in the microwave before serving.

4. Make the Sauce Base: Heat a small amount of oil in a small saucepan over medium heat. Add the finely chopped red onion and cook until softened.

5. Create the Sauce: Pour in the dry white wine and add the chicken stock powder. Stir to dissolve the stock.

6. Add the Roasted Garlic: Once the roasted garlic cloves are cool enough to handle, squeeze each clove into the sauce. The garlic should be the consistency of a puree. Alternatively, you could use pre-prepared roasted garlic puree if available.

7. Finish the Sauce: Add the cream and pepper to the sauce. Just before serving, mix the cornflour with a little water to form a slurry. Add this slurry to the sauce. This step is intended to thicken the sauce slightly; it is not supposed to be a very thick sauce.

8. Cook the Ostrich Steaks: Preheat your BBQ, grill, or frying pan to medium-high heat. Cook the ostrich steaks until they reach your desired level of doneness. Remember that ostrich is a very lean meat and can become tough if overcooked. Medium-rare is generally recommended, but if you prefer it more well-done, be careful not to overcook it. Aim for an internal temperature of 130-135°F for medium-rare.

9. Cook the Prawns: While the steaks are cooking, heat some oil in a separate frying pan. Add the jumbo prawns and cook until they turn pink and are cooked through. This usually takes just a few minutes per side.

10. Assemble the Dish: Spoon the prepared mushrooms onto a plate to create a base. Place the cooked ostrich steaks on top of the mushrooms. Top the steaks with the cooked prawns. Drizzle generously with the roasted garlic sauce.

11. Optional Asparagus: To add an extra touch, consider serving with asparagus spears wrapped in bacon. Wrap 5 baby asparagus spears with a piece of bacon. Place them in an oven-proof dish, drizzle with olive oil, and add a couple of garlic cloves to the pan. Cook in a 180°C (350°F) oven until the bacon is cooked and the asparagus is tender, about 10-15 minutes.

Expert Tips & Tricks

• Don’t Overcook the Ostrich: This is crucial! Because ostrich is so lean, it dries out quickly. Use a meat thermometer for best results.
• Roast Extra Garlic: Roasted garlic is incredibly versatile. Roast a whole head and use the leftovers in mashed potatoes, soups, or spread on crusty bread.
• Make the Sauce Ahead: The sauce can be made a day or two in advance. Store it in the refrigerator and gently reheat before serving.
• Prawn Placement: For an elegant presentation, arrange the prawns artfully on top of the ostrich steaks, perhaps fanning them out.
• Room Temperature Steaks: Allow the ostrich steaks to sit at room temperature for about 20-30 minutes before cooking. This helps them cook more evenly.

Serving & Storage Suggestions

Serve this dish immediately after assembling for the best flavor and texture. Garnish with a sprinkle of fresh parsley or thyme for a pop of color.

Leftovers should be stored in an airtight container in the refrigerator. The ostrich steak is best consumed within 2-3 days. The prawns should be eaten within 1-2 days. The sauce can also be stored separately for up to 3 days.

To reheat, gently warm the ostrich steak and prawns in a pan with a little oil or butter. Reheat the sauce in a saucepan over low heat, stirring occasionally. Avoid overheating, as this can make the ostrich tough. Reheat the mushrooms in the microwave.

Do not leave this dish at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	100mg	33%
Sodium	200mg	8%
Total Carbohydrate	12g	4%
Dietary Fiber	2g	8%
Sugars	3g	13%
Protein	40g	80%

Variations & Substitutions

• Spice It Up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Different Seafood: Substitute the prawns with scallops, lobster, or even firm white fish like cod or halibut.
• Cream Alternative: For a lighter sauce, use half-and-half or crème fraîche instead of heavy cream.
• Mushroom Swap: Use all one type of mushroom if you prefer, or substitute with other vegetables like roasted bell peppers or zucchini.
• Wine Choice: If you don’t have dry white wine, you can use chicken broth or vegetable broth instead.
• Vegan option Use large king oyster mushrooms instead of the Ostrich steaks.

FAQs (Frequently Asked Questions)

Q: Can I use dried thyme and parsley instead of fresh?
A: While fresh herbs are preferred for their vibrant flavor, you can substitute with dried herbs. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Q: How can I tell if the ostrich steak is cooked properly?
A: The best way to check for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak. For medium-rare, aim for an internal temperature of 130-135°F.

Q: What if I don’t have chicken stock powder?
A: You can substitute with a chicken bouillon cube or a teaspoon of chicken stock concentrate.

Q: Can I make this dish gluten-free?
A: Yes, this dish is naturally gluten-free. Just ensure that the chicken stock powder you use is gluten-free.

Q: What side dishes would go well with this meal?
A: Roasted vegetables, mashed potatoes, or a simple green salad would all be excellent accompaniments.

Final Thoughts

This Ostrich Steaks with Prawns and Roasted Garlic Sauce is a testament to the magic that happens when unexpected flavors collide. It’s a dish that’s sure to impress, but it’s also surprisingly easy to make at home. I encourage you to give it a try and experience the unique and delicious combination for yourself. Don’t be afraid to experiment and adapt the recipe to your own tastes. And most importantly, share your creations with loved ones and enjoy the journey of culinary discovery. Perhaps try pairing this dish with a crisp Sauvignon Blanc or a light-bodied Pinot Noir to enhance the flavors even further. Bon appétit!