Man you had me scrambling to Google with "ratite"! Exactly right, it has gotta be cooked rare, then it is great. I cook most meat that way but with ratite (now I am in the club), it has to be. Same with venison.
--- In [email protected], "Alex Stanley" <[EMAIL PROTECTED]> wrote: > > --- In [email protected], "curtisdeltablues" > <curtisdeltablues@> wrote: > > > > The ostrich is really not much of a stretch. It is just like > > beef but very lean. > > Yeah, so lean that if you overcook it, you may as well make shoe soles > out of it. I think a major reason why ratite meat never took off in > this country is that the stuff is very unforgiving of poor > preparation. I've never had ostrich burgers, but I've had seared > ostrich medallions served rare, and it's delicious. >
