Store ostrich meat in your freezer until you're ready to use it, then defrost as many packs as you need.
For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.
Ostrich tenderloin is very versatile and can be substituted for virtually any meat in any recipe. You can broil, fry, braise, poach, or grill it.
When choosing which flavors to pair with ostrich in sauces, seasonings, and sides, it is best to use robust combinations that work with beef (red wine, rosemary, garlic, mushrooms) rather than those traditional for poultry. If marinating, take care not to over-soak the meat as ostrich draws in flavors faster than beef.
Because of its low fat content, Ostrich cooks much faster than beef. Be careful not to overcook and toughen the meat.
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°